Ingredients
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the Coconut Yogurt Base (makes about 1 cup)
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1 can full -fat coconut milk (not beef broth)
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1 tbsp apple cider vinegar
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pinch of salt
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the Flavor Layer (divide between two parfaits)
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1/2 cup cooked quinoa (you can use precooked frozen quinoa here!)
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1/4 cup chopped walnuts or pecans
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1/4 cup unsweetened shredded coconut
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1 medium carrot , grated
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1 small sweet potato, peeled and grated
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1/4 cup raisins or other dried fruit
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1 tbsp each of the following spice mixes: ground cumin, coriander powder, smoked paprika, garam masala, chipotle chili powder, curry powder, and turmeric
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1 tsp honey or maple syrup
Directions
Sub_title: Inspired by 36 Cuisines
Description: This budget-friendly raw chia pudding parfait takes you on a journey through 36 international flavors without leaving your kitchen! Packed with fermentation, spices, and superfoods, it’s perfect for everyone, especially those following a plant-based diet.
Ingredients:
For the Coconut Yogurt Base (makes about 1 cup)
– 1 can full-fat coconut milk (not beef broth)
– 1 tbsp apple cider vinegar
– pinch of salt
For the Flavor Layer (divide between two parfaits)
– 1/2 cup cooked quinoa (you can use precooked frozen quinoa here!)
– 1/4 cup chopped walnuts or pecans
– 1/4 cup unsweetened shredded coconut
– 1 medium carrot, grated
– 1 small sweet potato, peeled and grated
– 1/4 cup raisins or other dried fruit
– 1 tbsp each of the following spice mixes: ground cumin, coriander powder, smoked paprika, garam masala, chipotle chili powder, curry powder, and turmeric
– 1 tsp honey or maple syrup
Instructions:
Direction:
1. Make the coconut yogurt base first. Drain and discard the liquid from the canned coconut milk. Add the drained coconut milk to a blender along with the apple cider vinegar and salt. Blend until smooth and thick, like yogurt consistency. Set aside.
2. Prepare the quinoa mixture for the flavor layer. Rinse and drain the cooked quinoa, then combine it in a bowl with all the ingredients listed above under “For the Flavor Layer.” Stir well to combine.
3. Assemble the chia puddings. Divide the prepared coconut yogurt base among four small ramekins or jars. Spoon half of the quinoa mixture evenly over each serving.
4. Let sit and refrigerate for at least 3 hours or overnight. The longer you let them sit, the thicker the chia seeds will gel and create a beautiful texture.
5. To serve, top each chia pudding with fresh fruits such as berries, sliced bananas, kiwi, etc. Enjoy your delicious global adventure!
Note: You may need to adjust the amount of water used when cooking the quinoa depending on how dry or moist your ingredients are. Also, feel free to experiment with different combinations of spices and dried fruit according to your taste preferences.
Steps
|
1
Done
|
Make the coconut yogurt base first. Drain and discard the liquid from the canned coconut milk. Add the drained coconut milk to a blender along with the apple cider vinegar and salt. Blend until smooth and thick, like yogurt consistency. Set aside. |
|
2
Done
|
Prepare the quinoa mixture for the flavor layer. Rinse and drain the cooked quinoa, then combine it in a bowl with all the ingredients listed above under "For the Flavor Layer." Stir well to combine. |
|
3
Done
|
Assemble the chia puddings. Divide the prepared coconut yogurt base among four small ramekins or jars. Spoon half of the quinoa mixture evenly over each serving. |
|
4
Done
|
Let sit and refrigerate for at least 3 hours or overnight. The longer you let them sit, the thicker the chia seeds will gel and create a beautiful texture. |
|
5
Done
|
To serve, top each chia pudding with fresh fruits such as berries, sliced bananas, kiwi, etc. Enjoy your delicious global adventure! Note: You may need to adjust the amount of water used when cooking the quinoa depending on how dry or moist your ingredients are. Also, feel free to experiment with different combinations of spices and dried fruit according to your taste preferences. |
