Ingridients:
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
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
Procedure:
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!
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!
