Apple and Cinnamon Quinoa Parfait

Sorry I missed last weeks blog post; the hosting site was down for days and then I spent the week playing catch up.  But here we are back up and running and thanks for your patience!

Now for this Apple and Cinnamon Quinoa Parfait….

Oh my word…..yummy, decadent, sinful and yet healthy…imagine that!    It takes a little bit of time to do but let me tell you it is well worth the work!  I did up extra so that I had some in the fridge for the few days to follow.  This is a great breakfast alternative and loaded with protein and all tat good stuff.  If you are looking for that little something sweet for snack or desert; this will certainly do it for you! 

I’ve used Quinoa in casseroles, soups, stews, cabbage rolls, as a side dish, as a stir fry and so much more:  However because I am still new to discovering the world of Quinoa I was hesitant to try it in deserts and it certainly didn’t disappoint!!  Not that my going on about it didn’t already tell you that. (lol)

Cinnamon Apple Quinoa Parfait

Recipes for 4 small parfait cups

INGREDIENTSIngredients…minus the apples.

Cinnamon Apples:

4 apples (Personally I liked the Royal Gala)

1 teaspoon cinnamon

1 teaspoon vanilla

1 TBSP sugar or sweetener to taste (Second time around I left this out as the Gala apples were plenty sweet)

1 cup water, or more if necessary

Oat Crumble topping:

1 cup rolled oats

1 1/2 tablespoons canola oil

2 teaspoons granulated sugar or 1 tsp or so of sweetner

1 teaspoon ground cinnamon


 Begin with the Quinoa but be sure to keep an eye on it when you move onto the apples.  Cook 1 cup quinoa according to package directions. When done cooking remove from heat and add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.


Next in a saucepan or deep fry pan over medium heat, combine all the apples, cinnamon, vanilla, water and sugar (if needed) and mix well. Bring to a boil and reduce heat to low. Partially cover and cook apples about 10 minutes, until they are softened and liquid is syrupy.  Stir from time to time just to ensure it doesn’t stick, but it shouldn’t.  If needed while cooking you can add more water.  When done remove from heat and let cool completely. Cover and refrigerate for at least 1 hour.


To do the oats you want to preheat oven to 350 degrees. Combine Oats Canola oil, sugar and cinnamon in a small bowl and stir up well.


Spread on a baking sheet  nice and evenly and bake until golden brown, about 7-10 minutes. Remove from oven and set aside to cool.

2 cups non-fat vanilla, greek yogurt.  Keep in fridge until ready to layer so it’s nice and cool!


Spoon 1/4 cup yogurt in bottom of glass.


Spoon 1/4 cup quinoa on top of the yogurt.

Quinoa layer

Spoon 1/4 cup cinnamon apples on top of the quinoa. 

Apple layer

 Repeat the layering and top with oat crumble. Repeat with remaining glasses.


PARFAIT Note:  I used a little less than the required amount of yogurt and it really is better with more! 

Also if you decide you want just a simple yogurt topping; the apples and syrup that comes from them is amazing as a topper on it’s own!



Recipe adapted from Epicurean Mom

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