Gluten-free Strawberry and Granola Parfaits

January 26, 2014

1/4 cup honey
3 tbsp vegetable oil
1 tsp vanilla
1/8 tsp salt
1/8 tsp cinnamon
1 1/2 cups puffed quinoa
1/2 cup pecan halves
1/2 cup pepita seeds (shelled pumpkin seeds)
1/2 cup dried cranberries
500 g container Greek yogurt
2 cups sliced strawberries
In this recipe, puffed quinoa and a mixture of nuts and seeds replace the rolled-oat layer of many traditional parfaits. Rounding out this nutri-licious treat is Greek yogurt, which contains twice as much protein as regular varieties.

Preheat oven to 275F. Line a large rimmed baking sheet with parchment. Whisk honey with oil, vanilla, salt and cinnamon in a medium bowl. Add quinoa, pecans and pepita seeds. Stir to combine. Spread out on prepared baking sheet. Bake in centre of oven, uncovered, stirring occasionally, until quinoa turns golden, 20 to 23 min. Remove baking sheet to a rack and stir in cranberries. Cool completely. To assemble, layer 1/4 cup granola, 1/4 cup yogurt, then fresh berries in each of 4 tall parfait glasses.

Nutritions

Calories
641

Sodium
198mg
8% DV

Fat
17g
26% DV

Protein
21g
42% DV

Carbs
102g
34% DV

Fiber
10g
40% DV