Blueberry Kiwi Quinoa Parfait Recipes

Steps:

• A few hours before you serve the dish, make the pear chip garnitures. In a small saucepan, over medium heat, stirring together water and 1/2 cup sugar until sugar is completely dissolved. Slice the pear very thinly with a mandolin or a knife and dip in simple syrup. Lay on a silpat and bake in a convection oven on low, 225 degrees F, until dry and crisp about 60 minutes. Keep in an airtight container.
• Place the passion fruit juice, orange juice, and sugar in a saucepan and simmer it to reduce by 1/2. Remove it from the heat and mount (whisk in) the cut up the cold butter a few pieces at a time. Keep warm while preparing the fruit but not too hot or the sauce will break and the butter come out of suspension.
• In red wine glasses or other large stemmed glasses, divide up the blueberries, kiwis, strawberries, and pears evenly amongst 6 glasses. To serve drizzle them with the warm passion fruit butter sauce and place a pear chip in the center.

Steps:

• Whisk together the yogurt, honey and lime zest in a small bowl.
• Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.

Steps:

• In a small bowl, whisk together the yogurt, honey, and lime zest.
• Place 4 small (6-ounce/180-ml) juice glasses on a work surface and put 2 tablespoons of the quinoa in the bottom of each glass. Add 1/4 cup (60 ml) of the yogurt to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.

Steps:

• In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally., Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.