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Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel

[heart_this] · Dec 1, 2012 · 12 Comments

Pumpkin Quinoa Parfait with Pecan Streusel

Pumpkin pie parfaits with layers of pumpkin pie, vanilla yogurt and quinoa spiced with cinnamon that is topped off with a gingersnap pecan streusel.

I had some leftover pumpkin puree that I wanted to use and after the apple crumble quinoa parfaits earlier in the week, I knew exactly what I wanted to do with it; pumpkin pie quinoa parfaits! The idea was simple, mix some pumpkin pie spices and brown sugar into the pumpkin puree and layer it with Greek vanilla yogurt and quinoa spiced with cinnamon. At this point everything sounds nice and healthy but I could not resist topping it off with a gingersnap pecan streusel since gingersnaps and pecans go so well with pumpkin pie! Now i am looking forward to quick, tasty and fairly healthy desserts for breakfast from the leftovers for the next few days!

Pumpkin Quinoa Parfait with Pecan Streusel
Of course caramel sauce would also work well on these pumpkin pie quinoa parafaits with greek yogurt!

Pumpkin Quinoa Parfait with Pecan Streusel

Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel

Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Pumpkin pie parfaits with layers of pumpkin pie, vanilla yogurt and quinoa spiced with cinnamon that is topped off with a gingersnap pecan streusel.

ingredients
  • 1 cup quinoa, well rinsed
  • 1 3/4 cups water
  • 1/2 teaspoon cinnamon
  • 1/4 cup gingersnap crumbs
  • 1 tablespoon brown sugar
  • 1/2 cup pecans, coarsely chopped
  • 2 tablespoons butter, melted
  • 2 cups pumpkin puree
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 cups vanilla Greek yogurt
directions
  1. Bring the quinoa, water and cinnamon to a boil, reduce the heat and simmer, covered, until the water has been absorbed, about 15 minutes and set aside.
  2. Mix the gingersnap crumbs, sugar, pecans and butter util it forms crumbs, spread in a single layer over a baking pan and bake in a preheated 350F/180C oven until lightly golden brown, about 7-10 minutes and set aside.
  3. Mix the pumpkin puree with the brown sugar, cinnamon, ginger, nutmeg, cloves and set aside
  4. Place 1/4 cup of yogurt into 4 large glasses and top with 1/4 cup quinoa and 1/4 cup of pumpkin, repeat with a another set of layers an top off with a tablespoon of the pecan streusel.
Similar Recipes:
Apple Crumble Quinoa Parfait
Blueberry Quinoa Parfait
Slow Cooker Pumpkin Pie Steel Cut Oatmeal
Pumpkin Pie
Pumpkin Cheesecake Gingersnap Streusel Bars
Overnight Oatmeal – 8 Ways!

Breakfast, Food, Pumpkin, Quinoa, Recipe, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. Vormen says

    December 1, 2012 at 11:46 pm

    was very good!!!!

    Reply
  2. Mike @TheIronYou says

    December 2, 2012 at 12:23 am

    I really appreciate the way you get creative in the kitchen with leftovers.
    The combo quinoa + pumpkin + pecans is a health powerhouse. This is really a perfect parfait!

    Reply
  3. Anonymous says

    December 2, 2012 at 12:36 am

    You use a lot of exclamation marks! I mean, seriously, out of 5 sentences you had one without an exclamation mark! This is a running trend in your posts! I've been counting lately because it makes me twitch!

    (Please take this in good fun; I'm just kidding around with you. The parfait looks delicious.)

    Reply
  4. Joanne says

    December 2, 2012 at 12:09 pm

    These are SO breakfast-worthy! I'm uber excited to make them!

    Reply
  5. TheSpiceologist says

    December 4, 2012 at 11:22 pm

    I have never tried a sweet Quinoa recipe! This looks like it could satisfy my sweet tooth! Do you do your own photography? I like how you can see all of the layers up close in the second shot. Thanks, Kevin!

    Reply
  6. Karen Simon says

    December 7, 2012 at 11:38 pm

    This could be a great healthy desert! I never used Quinoa in a sweet dish, but I will give it a go!!!!

    if you are in need for a few Christmas dishes have a look at this!!!

    x K

    https://www.facebook.com/smartcaruk/app_538476539514757?ref=ts

    Reply
  7. Kari says

    December 8, 2012 at 8:29 am

    Oh, yum! These look great!

    Reply
  8. Kevin says

    December 8, 2012 at 5:04 pm

    TheSpiceologist: Yes I take all of the photos and I just had to get the side shot of the layers! 🙂

    Reply
  9. Jenny D says

    March 4, 2013 at 7:35 pm

    I think I must be missing something and need you to point it out to me…. In step two the directions say to mix sugar with the pecans and cookies, then in step 3 I am suppose to mix the brown sugar with the pumpkin mixture. I only see 2 Tbsp of brown sugar in the ingredients list.

    Do I split up the brown sugar between the two steps or is there another amount of sugar I am skipping over? Thank you!

    Reply
  10. Kevin says

    March 5, 2013 at 12:26 pm

    Jenny D: Good catch! Sorry about the confusion; I missed the first sugar in the ingredients. I cleaned up the recipe. Thanks!

    Reply
  11. his little lady says

    December 16, 2013 at 3:07 pm

    Oh how scrumptious!!
    xo TJ

    http://www.hislittlelady.com

    Reply

Trackbacks

  1. 12 Autumn Food Ideas for Those Almost Winter Months says:
    July 21, 2019 at 11:05 pm

    […] Get the recipe here […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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