Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel

Popular
Health score
29%
Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel
30 min.
4
448kcal

Suggestions


Indulge your taste buds this season with a delightful twist on a classic dessert: the Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel. This playful parfait beckons with layers of creamy vanilla Greek yogurt, nutty quinoa, and rich pumpkin puree, each bite harmoniously combining textures and flavors that capture the essence of fall.

With its whimsical presentation, this dessert is perfect for impressing guests at gatherings or simply treating yourself after a long day. Ready in just 30 minutes, it’s both efficient and satisfying, allowing you to whip up something special without spending hours in the kitchen. The gingersnap pecan streusel adds a crunchy, spiced finish that perfectly complements the smooth layering of yogurt and pumpkin, making every spoonful an adventure in taste.

With a balanced caloric profile and an exciting mix of ingredients, this Pumpkin Pie Quinoa Parfait not only pleases the palate but also nourishes the body. It’s an excellent source of protein, healthy fats, and seasonal flavors, ensuring a fulfilling dessert that doesn’t skimp on satisfaction. So why wait? Dive into the cozy season with this scrumptious parfait that is sure to become a new favorite around your dessert table!

Ingredients

  • tablespoons brown sugar 
  • tablespoons butter melted
  • 0.5 teaspoon cinnamon 
  • 0.3 teaspoon ginger 
  • 0.3 cup gingersnaps 
  • 0.3 teaspoon nutmeg 
  • 0.5 cup pecans coarsely chopped
  • cups pumpkin puree 
  • cup quinoa rinsed well
  • cups vanilla greek yogurt 
  • 1.8 cups water 

Equipment

  • oven
  • baking pan

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 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.

Nutrition Facts

Calories448kcal
Protein16.71%
Fat36.34%
Carbs46.95%

Properties

Glycemic Index
37.5
Glycemic Load
0.09
Inflammation Score
-10
Nutrition Score
26.374782748844%

Flavonoids

Cyanidin
1.33mg
Delphinidin
0.9mg
Catechin
0.9mg
Epigallocatechin
0.7mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.28mg

Nutrients percent of daily need

Calories:448.3kcal
22.42%
Fat:18.62g
28.65%
Saturated Fat:5.16g
32.23%
Carbohydrates:54.14g
18.05%
Net Carbohydrates:46.11g
16.77%
Sugar:15.08g
16.75%
Cholesterol:20.05mg
6.68%
Sodium:135.37mg
5.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.26g
38.53%
Vitamin A:19257.49IU
385.15%
Manganese:1.77mg
88.68%
Phosphorus:415.63mg
41.56%
Magnesium:143.48mg
35.87%
Fiber:8.03g
32.13%
Vitamin B2:0.52mg
30.69%
Copper:0.59mg
29.53%
Folate:109.16µg
27.29%
Iron:4.55mg
25.27%
Selenium:14.99µg
21.41%
Potassium:719.49mg
20.56%
Vitamin B1:0.3mg
20.07%
Vitamin K:20.78µg
19.79%
Calcium:189.45mg
18.94%
Vitamin B6:0.38mg
18.8%
Vitamin E:2.76mg
18.37%
Zinc:2.68mg
17.88%
Vitamin B5:1.3mg
13%
Vitamin B12:0.71µg
11.87%
Vitamin B3:1.7mg
8.48%
Vitamin C:5.3mg
6.43%