Quinoa, Fresh Fig and Honey-Balsamic Parfait 6


I figure if I’m ever gonna start making some money off this food hobby of mine I’d better start winning some recipe contests.  The first one I entered is for using seasonal ingredients such as anything that can be bought fresh at the farmers market right now.  My plan was to do something with blueberries or tomatoes so I had to go by my local grocery since I was out of both.  Then I got a call from my hubby Chris.  He had to work late so I needed to get by daycare to pick up our two year old. 
There went that idea.  Wait….what about a parfait?  With figs?  But what can I do different in a parfait that people wouldn’t normally do?  Hmm….how about a quinoa parfait!  Perfect for those with a gluten allergy (like my little one).  And what goes great with figs?  Balsamic! 
I had every ingredient on this list handy and it literally took me about 20 minutes to throw this together.  I had it for dinner.
And there you go….that was my whole thought process.
Here is the blurb I wrote about my creation:
This recipe is special to me because of the two main ingredients, quinoa and figs.


Quinoa is gluten free for those that have food allergies like my daughter (who has quite a few). I know how hard it can be to find special recipes that fit her diet. Secondly, this recipe calls for fresh, ripe figs which are in season. I got mine from the fig tree in my best friend’s back yard. It doesn’t get much fresher than that!

Quinoa, Fresh Fig and Honey-Balsamic Parfait
Serves 4
4 WW Pts
Printable Recipe

Ingredients

1 cup cooked quinoa
1 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp salt
1/4 cup balsamic vinegar
1 cup low fat or fat free vanilla yogurt
4 Tbsp honey
8 figs, quartered
Directions

1. Pour the balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until vinegar is reduced by half, about 15 minutes.
 2. Mix the quinoa, vanilla, cinnamon and salt in a small bowl while balsamic is reducing.

3. Layer 1/8 cup quinoa, 1/2 Tbsp honey, 1/2 Tbsp reduced balsamic vinegar, 4 fig quarters, 1/8 cup yogurt, 1/8 quinoa, 1/2 Tbsp honey, 1/8 cup yogurt and 4 fig quarters in each of the four parfait glasses (or in my case a martini glass).

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb.

She’s a published author, wife, and mother of one sweet little girl. When she’s not crusading for the advancement of plant-based nutrition, she’s camping, stretching in yoga and paddle boarding on her SUP.


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