For the applesauce: Put the apples, lemon juice
, brown sugar
, sugar, cinnamon and salt in a heavy-bottomed saucepan
with a lid. Bring to a boil, then cover, turn to heat to low and simmer
, stirring occasionally, until the apples are completely soft, 20 to 30 minutes. Taste, and add more sugar if desired.
Off the heat, mash
the apples well with a potato
masher or a fork. Allow to cool before serving in the parfaits.
For the crispy quinoa: Preheat the oven to 325 degrees F. Line a baking sheet with parchment. Toss the quinoa, coconut
oil and honey
in a bowl and spread in an even layer on the prepared baking sheet. Bake until lightly golden brown, about 20 minutes. Remove to a baking rack to cool.
For the parfaits: Mix together the yogurt, vanilla bean
seeds and vanilla extract in a bowl. Spoon some of the yogurt mixture into four parfait
glasses. Scatter some quinoa on top, then spoon in a thick layer of applesauce. Sprinkle with more quinoa, add another thick layer of yogurt, and sprinkle again with quinoa. Add a dollop
each of applesauce
and yogurt, and a final sprinkling of quinoa
with fresh mint sprigs if desired.