A speedy smoothie that eats like a meal. Because it’s high in fibre, it’s best enjoyed after your workout, giving you something to race toward while you’re on the bike. And with an hour of chilling time, simply grab and devour when you get home.
Tip
Frozen berries (any kind!) can be used to replace fresh raspberries in this recipe, making it an all-season pre- or post-workout treat.
Quinoa, Raspberry, Rosewater, and Sesame Smoothie Parfait
Ingredients
- 1/2 cup (125 mL) plain Greek yogurt
- 1/3 cup (80 mL) quinoa flakes or old-fashioned rolled oats
- 1 cup (250 mL) fresh raspberries, divided
- 1 Tbsp (15 mL) honey
- 1 Tbsp (15 mL) tahini
- 1/8 tsp (0.5 mL) rosewater or vanilla extract
- Pinch of salt
- Unsweetened plain almond milk, to thin (optional)
- 1 tsp (5 mL) shaved chocolate or cacao nibs, plus more for topping
- 1/2 tsp (2 mL) sesame seeds (optional)
Nutrition
Per serving:
- calories482
- protein16g
- fat18g
- saturated fat5g
- trans fat0g
- carbohydrates70g
- sugars36g
- fibre14g
- sodium215mg
Directions
01
In high-speed blender, add yogurt, quinoa or oats, 2/3 cup (160 mL) raspberries, honey, tahini, rosewater or vanilla, and salt. Blend until smooth and very thick, thinning with almond milk if desired (smoothie thickens as it chills).
02
Add half of smoothie to the bottom of a glass, top with a few fresh raspberries, remaining smoothie, remaining raspberries, shaved chocolate or cacao nibs, and sesame seeds. Chill for 1 hour, or until cold. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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