Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel

Name: Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 2 Tbsps butter, melted; 1 teaspoons cinnamon; 0 teaspoons ginger; 59 milliliters gingersnap crumbs; 0 teaspoons nutmeg; 118 milliliters pecans, coarsely chopped; 473 milliliters pumpkin puree; 237 milliliters quinoa, well rinsed; 473 milliliters vanilla Greek yogurt; 414 milliliters water

One serving contains 478 calories, 18g of protein, and 18g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 30 minutes. A mixture of gingersnap crumbs, vanilla greek yogurt, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Cinnamon

Quinoa

Water

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.

Ingredients you will need

Gingersnap Crumbs

Butter

Pecans

Spread

Sugar

Equipment you will use

Baking Pan

Oven

Mix the pumpkin puree with the brown sugar, cinnamon, ginger, nutmeg, cloves and set aside

Ingredients you will need

Canned Pumpkin

Brown Sugar

Cinnamon

Clove

Ginger

Nutmeg

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.

Ingredients you will need

Pumpkin