Gluten-free strawberry and granola parfaits

12

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 Servings

Gluten-free strawberry and granola parfaits

Roberto Caruso

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.

Ingredients

  • 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 pecans , halved
  • 1/2 cup pepitas
  • 1/2 cup dried cranberries
  • 500-g container Greek yogurt
  • 2 cups sliced strawberries

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 647,
  • Protein
  • 17 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 41 g,
  • Fibre
  • 6 g,
  • Sodium
  • 167 mg.

Tip: Puffed quinoa is available in health food stores.

Storage tip: Granola will keep well, stored in an airtight container at room temperature, for up to 1 week.

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