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Roasted Blueberry Coconut Quinoa Parfaits with Coconut Granola
Yield: makes 4 parfaits
1 1/2 pints fresh blueberries
1 cup uncooked quinoa, rinsed
2 cups light canned coconut milk
2 tablespoons unsweetened flaked coconut
2 pinches of salt
1 (17-ounce) container plain Greek yogurt
easy coconut granola
1 cup old-fashioned pure oats
1 cup unsweetened, flaked coconut
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
pinch of salt
3 tablespoons coconut oil, measured in solid form
3 tablespoons honey
1 teaspoon vanilla extract
For granola: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil
In a large bowl, combine oats, coconut, sugar, cinnamon and salt. Melt coconut oil and add it to the oats, along with honey and vanilla, and stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.
Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 20 minutes, or until berries start to burst. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.
While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.
When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola. Eat!
Recipe by: How Sweet It is