Applesauce Parfaits with Yogurt and Crispy Quinoa

Total Time:
45 min
15 min
30 min

4 servings

  • 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
  • For the applesauce: Put the apples, lemon juice, brown sugar, sugar, cinnamon and salt in a heavy-bottomed saucepan with a lid. Bring to a boil, then cover, turn to heat to low and simmer, stirring occasionally, until the apples are completely soft, 20 to 30 minutes. Taste, and add more sugar if desired.

  • Off the heat, mash the apples well with a potato masher or a fork. Allow to cool before serving in the parfaits.

  • For the crispy quinoa: Preheat the oven to 325 degrees F. Line a baking sheet with parchment. Toss the quinoa, coconut oil and honey in a bowl and spread in an even layer on the prepared baking sheet. Bake until lightly golden brown, about 20 minutes. Remove to a baking rack to cool.

  • For the parfaits: Mix together the yogurt, vanilla bean seeds and vanilla extract in a bowl. Spoon some of the yogurt mixture into four parfait glasses. Scatter some quinoa on top, then spoon in a thick layer of applesauce. Sprinkle with more quinoa, add another thick layer of yogurt, and sprinkle again with quinoa. Add a dollop each of applesauce and yogurt, and a final sprinkling of quinoa. Garnish with fresh mint sprigs if desired.

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