1/3 cup cooked quinoa 1/2 cup fat-free plain yogurt 1/2 tsp honey 1/4 tsp pure vanilla extract 1/8 tsp ground cinnamon 1/2 cup fresh or frozen and thawed blueberries 1/4 cup frozen pure unsweetened acai berry puree, thawed 1 tsp grapeseed oil 1/4 cup coarsely chopped onion 1/2 cup water 1/2 cup canned chickpeas, rinsed and drained 1/2 cup coarsely chopped cauliflower florets 1/4 cup baby carrots, cut into rounds 1 tbsp dried currants or raisins 1/4 tsp ground cinnamon 1/4 tsp curry powder 1/8 tsp ground turmeric 1 tbsp light unsweetened coconut milk 2 tbsp fat-free plain Greek yogurt
For Berry Cream Quinoa Parfait
Mix quinoa, yogurt, honey, vanilla extract and cinnamon in small bowl. In another small bowl, fold blueberries gently into acai pulp, stirring to coat. Spoon 1/3 of the quinoa mixture into a tall glass, then 1/3 of the blueberry mixture on top. Repeat layers twice, ending with acai-blueberry mixture.
For Chickpea and Cauliflower Curry
Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce to low heat. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric and coconut milk. Stir to combine. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed. Season with salt and freshly ground black pepper to taste. Serve topped with yogurt and garnish with additional cinnamon, if desired.
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