Applesauce Parfaits With Yogurt And Crispy Quinoa

This easy applesauce parfait is a quick and nutritious treat that layers creamy Greek yogurt with homemade applesauce and crispy quinoa. You can use any variety of apples you have on hand, making it flexible and convenient. The crispy quinoa adds a delightful crunch, making this dessert or breakfast both satisfying and delicious.

Ingredients Needed:

Applesauce:

• 3 pounds assorted apples (Macintosh, Granny Smith or Gala), cored, peeled and cut into 1-inch chunks
• Juice of 1 lemon
• 1/4 cup packed light brown sugar
• 2 tablespoons pure cane sugar, plus more as needed
• 1 to 3 teaspoons ground cinnamon
• Pinch fine sea salt

Crispy Quinoa:

• 1 1/4 cups quinoa
• 2 tablespoons coconut oil
• 2 tablespoons clover honey

Parfaits:

• 2 cups Greek yogurt (fat-free or 2-percent)
• Seeds of 1/2 vanilla bean
• 1/4 teaspoon pure vanilla extract
• Fresh mint sprigs, optional

How To Make Applesauce Parfaits With Yogurt And Crispy Quinoa?

1. For the Applesauce: Put the apples, lemon juice, brown sugar, pure cane sugar, cinnamon, and a pinch of salt in a heavy-bottomed saucepan with a lid. Bring to a boil, then cover, turn the heat to low, and simmer for 20 to 30 minutes, stirring occasionally until the apples are completely soft. Taste the mixture, adding more sugar if needed. Remove from the heat and mash the apples with a potato masher or fork until you achieve your desired texture. Let the applesauce cool completely before using it in the parfaits.
2. For the Crispy Quinoa: Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper. In a bowl, toss the quinoa with coconut oil and clover honey until well combined. Spread the mixture evenly on the prepared baking sheet. Bake for about 20 minutes, or until the quinoa turns lightly golden brown. Transfer it to a cooling rack and let it cool fully before assembling the parfaits.
3. For the Parfaits: In a bowl, mix the Greek yogurt with the vanilla bean seeds and pure vanilla extract until smooth. Spoon a portion of the yogurt mixture into four parfait glasses. Scatter a layer of crispy quinoa over the yogurt, followed by a generous spoonful of applesauce. Repeat the layering with more quinoa, yogurt, and applesauce until the glasses are nearly full. Top each parfait with a final sprinkle of crispy quinoa and an optional garnish of fresh mint sprigs.

Recipe Tips:

• Pick a mix of sweet and tart apples: Use a mix of apples like Macintosh and Granny Smith for a balanced taste that’s not too sweet or too tart.
• Cook the apples on low heat: Keep the heat low and stir sometimes to cook them evenly and avoid burning or sticking.
• Let the applesauce cool down: Make sure the applesauce cools completely before adding it to the parfait to keep the yogurt from getting watery.
• Toast quinoa at a lower temperature: Bake the quinoa slowly and stir it once to get an even golden color and crispy texture.
• Add fresh vanilla to the yogurt: Scraping out a vanilla bean gives the yogurt a stronger, fresher taste, making the parfaits more flavorful.

How To Store Leftovers?

First, let the leftover parfaits cool to room temperature. Once cooled, cover the parfait glasses tightly with plastic wrap or transfer them to an airtight container. Store them in the refrigerator for up to 3 days to maintain freshness.

Nutrition Facts

Serving Size: 1 parfait (about 1 cup)

• Calories: 250
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 45mg
• Potassium: 240mg
• Total Carbohydrate: 42g
• Dietary Fiber: 5g
• Sugars: 20g
• Protein: 7g

Try More Bobby Flay Recipes:

• Apple Crumble with Vanilla Ice Cream
• Apple Crisp
• Apple Cider Donuts
• Bobby Flay Pumpkin Bread Pudding