alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Quinoa, Raspberry, Rosewater, and Sesame Smoothie Parfait

Serves 1.

    Share

    Quinoa, Raspberry, Rosewater, and Sesame Smoothie Parfait

    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.

    Advertisement

    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.

    Advertisement

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Smoothies for Your Ride collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.