Quinoa has become so popular the last few years that when I bring it to parties , a lot of people actually recognize it. I started using quinoa when my son went on a gluten-free diet. What I love about quinoa is that it’s so versatile – it can used in pilafs, hot porridge, soups, salads, cookies, and crunchy toppings like the one I’m posting about today. Even better, I love the fact that quinoa is packed with protein and a good source of fiber and nutrition.
As I was picturing serving this crunchy grain on top of a yogurt parfait for breakfast, I thought of other Power Foods I could include. Walnuts came to mind as did berries, so I tossed in some walnuts and coconut before baking (I love how good toasted coconut smells coming out of the oven), and decided to serve this breakfast yogurt parfait with fresh berries. If fresh berries aren’t in season, feel free to try some Berry Sauce made with frozen berries.
This Quinoa Crunch Yogurt Berry Parfait was so good, you’d think you were eating dessert for breakfast. Packed with protein from the quinoa, walnuts and Greek yogurt and Brain-Boosting berries, this is the perfect start to the day.
This week, a group of bloggers is featuring Quinoa as a Power Food. This weekly food blogging group features a different Power Food each week based on the book Power Foods: 150 delicious recipes with 38 Healthiest Ingredients from the editors of Martha Stewart’s Whole Living Magazine. Power Foods are foods that are outstanding in the amounts of vitamins, minerals, phytonutrients, essential fatty acids, fiber and more, that help fight disease and promote good health.
So, what makes Quinoa a Power Food?
- Quinoa is high in protein (twice the protein of rice) and is unusual in that it is a source of all nine essential amino acids (which help form proteins and muscle), including lysine and isoleucine.
- It provides a variety of antioxidant phytonutrients (ferulic, coumaric, hydroxybenzoic, and vanillic acid) and antioxidant flavonoids (quercetin and kaempferol).
- Quinoa is a very good source of antioxidant-promoting manganese and a good source of heart-healthy magnesium (may help reduce frequency of migraines), folate, and fiber (5.2 grams per one cup serving), as well as bone-building phosphorus and copper.
P.S. Quinoa is actually a seed, not a grain (related to chard and spinach).
Check out what these other bloggers have cooked up for this week’s Power Foods post: (If you’re interested in joining our group, contact Mireya from My Healthy Eating Habits.)
- 1 cup quinoa, rinsed and strained
- 2 tablespoons unsweetened coconut
- 3 tablespoons walnut pieces
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Preheat oven to 375 degrees. Place quinoa, coconut and walnuts in a bowl. Drizzle maple syrup and olive oil on top and toss well with a spoon. Spread on a baking sheet in a thin layer. Bake about 12-15 minutes, or until quinoa is toasted. Cool completely. Store in a container.
More Quinoa Recipes
Chai Spiced Quinoa Porridge
Quinoa Banana Chocolate Chip Cookies
No-Bake “Clif” Granola Bars (oat/soy/casein free)
Tomato Quinoa Soup
Rice Cooker Quinoa Pilaf with Mushrooms
Stuffed Peppers with Quinoa, Grilled Vegetables and Pesto
Mango Avocado Black Bean Quinoa Salad
Quinoa and Black Lentil Salad with Mixed Greens