Grapefruit Amaranth Yogurt Parfait


Though somewhat unknown, amaranth is an ancient grain that was once popular in Aztec cuisine. It’s tiny, quick cooking and highly nutritious, not all that unlike quinoa. While amaranth fell into obscurity for a number of years, it has recently seen a resurgence. With plenty of iron, protein and even some Vitamin C, some are considering it one of the latest superfoods.

Amaranth is technically the seed of the beautiful red flowering amaranth plant. These seeds may be ground into flour, cooked like oatmeal and popped, like we’ll do here for this parfait.

Popping amaranth is just like popping popcorn, except you don’t need to use any oil. Just make sure your pan is plenty hot and that you only use a small amount of amaranth at a time, such as a tablespoon. It may take you a trial run to get the hang of it – we recommend a thin-bottomed pan rather than something heavy duty like cast iron – but once you’ve got the hang of it you’ll be popping it up in no time. View our amaranth popping video.

In this parfait, the amaranth adds a nice crunch to layers of yogurt, grapefruit, honey and coconut. Assemble these the night before for a quick breakfast on the go.

Print Recipe
Grapefruit Amaranth Yogurt Parafit
Course Breakfast, Snack
Cuisine Winter
Servings
parfaits
Ingredients
  • 1/2 cup amaranth
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 grapefruits peeled, sectioned and roughly chopped
  • 1/2 cup toasted coconut flakes
  • 4 teaspoons honey
Course Breakfast, Snack
Cuisine Winter
Servings
parfaits
Ingredients
  • 1/2 cup amaranth
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 grapefruits peeled, sectioned and roughly chopped
  • 1/2 cup toasted coconut flakes
  • 4 teaspoons honey
Instructions
  1. Start by popping the amaranth. Heat a small pan over medium-high heat for a couple of minutes until hot. Add a tablespoon of the amaranth to the pan and cover. Shake until you hear it start to pop, about 30 seconds or less. Quickly slide the popped amaranth into a bowl. Continue popping the remaining amaranth one tablespoon at a time. The process will go quickly once you get the hang of it.
  2. Stir the yogurt and vanilla together. Add a few spoonfuls of the yogurt into the bottom of each jar, followed by layers of: grapefruit pieces, coconut flakes, honey and the popped amaranth. Then repeat the layering process once more.
  3. These are best served cold and within a day of assembling, otherwise the amaranth will lose its fun crunch.
Recipe Notes

Adapted from oola.com

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