Honey-Lime Chicken & Quinoa Enchilada Casserole


When Brett and I were first married, my mom’s chicken enchilada casserole was a staple for us.  Brett was playing football and was trying to gain weight.  I figured a giant pan of creamy, chicken enchilada casserole once a week would help.  You know, served with some chips and guacamole {and followed up with a giant pan of brownies!}  It was one of the few meals I could cook and I really did make it weekly. 


Then when he was done playing football, his diet took a 180, he dropped sixty pounds and we wrote off the casserole.  Sorry mom:(

But I loved that casserole and I love enchiladas.  And I’m kind of in that nesting stage, trying to find some good freezer meals to whip up before the baby comes.  So I made this Honey Lime Chicken & Quinoa Enchilada Casserole~ a much lighter, healthier, casserole that we don’t feel so bad about eating.  


It’s not perfectly healthy {hello cheesy good stuff}.  But it’s made with enchilada sauce, honey, and lime juice. And Greek yogurt! With some black beans, quinoa, and chicken.  And of course corn tortillas.  

All layered and stacked together to create one tasty little dish we just love.  honey-lime-chicken-quinoa-enchilada-casserole-recipe-sweettreatsmore.com-7

Honey Lime Chicken & Quinoa Enchilada Casserole
  1. 1 (28 oz) can Mild Green Chile Enchilada Sauce
  2. 2 tbsp lime juice
  3. 2 tbs honey
  4. 1/2 cup non fat Greek yogurt
  5. 1 tsp garlic salt
  6. 1 tsp cumin
  7. 1/4 tsp salt
  8. 1/4 tsp pepper
  9. 2 (14 oz) can black beans, rinsed and drained
  10. 2 cups cooked quinoa
  11. 2 cups cooked and shredded chicken
  12. 16 corn tortillas
  13. 2 cup shredded mexican blend cheese
  14. optional toppings: diced green onion, diced avocado, shredded lettuce
  1. Preheat oven to 375.
  2. In a bowl whisk enchilada sauce, honey, lime juice, greek yogurt, garlic salt, cumin, and salt and pepper together.
  3. Spoon some of the sauce into the bottom of a 9 X 13 inch casserole pan.
  4. Place 8 corn tortillas on top of the sauce, overlapping the edges and allowing the tortillas to go up the edges of the pan, just a little.
  5. Next, layer half of the black beans, quinoa and chicken on top of the tortillas. Cover with enchilada sauce and cheese.
  6. Repeat another layer of corn tortillas, then the remaining black beans, quinoa, and chicken. Cover with the raining sauce and cheese.
  7. Cover with foil and bake at 375 for 30-40 minutes or until the cheese is bubbly.
  8. Top with diced green onion, avocado, or shredded lettuce and serve.
  1. I like to divide this into two 8 X 8 inch square pans, and freeze one for later!
Sweet Treats & More http://sweettreatsmore.com/

Mango Chicken Quinoa Salad with Honey-Lime Dressing

Mango Chicken Salad main 3.jpg

This salad reminds me of the short time we spent in San Juan back in February.  We had an afternoon before our cruise ship departed just to walk around the town.   We wandered into an open courtyard area where there were a few giant mango trees and two men using these long stick-like hooks to pull the mangos down from the trees.

One of the gentlemen picked a few for us and we sat and ate some of the best tasting mangos I’ve ever had.  Oh how I wish I could get my hands on one of those mangos now and toss into this yummy summer salad.  Mango and chicken, avocado, coconut, and quinoa, all tossed together in a simple honey-lime dressing.  It’ll take you somewhere tropical :) 

Mango Chicken Salad main

 It’s light, yet filling enough to be a main dish or can be a side salad too.  And it’s really easy to throw together when you keep some cooked quinoa and cooked chicken on hand in the fridge! 

Mango Chicken Salad main2

Mango Chicken Quinoa Salad with Honey-Lime Dressing
  1. 3 cups cooked quinoa
  2. 1 1/2 cups cooked chicken, shredded or cubed
  3. 1 1/2 cup diced mango
  4. 1/2 of a large avocado, diced
  5. 2 tbsp chopped cilantro
  6. 1 tbs chopped green onion
  7. 1/3 cup sweetened shredded coconut
  8. 1/4 cup Extra Virgin Olive Oil
  9. 1/3 cup fresh squeezed lime juice
  10. 1 1/2 tbsp honey
  11. salt and pepper to taste
  1. Toss quinoa, chicken, mango, avocado, cilantro, onion, and shredded coconut together in a large bowl.
  2. In a small jar or container whisk together olive oil, fresh lime juice, honey. Pour over salad and toss to coat evenly. Season with salt and pepper to taste. Chill for 1-2 hours before serving.
  3. Squeeze a little extra fresh lime juice before serving if desired
  1. Quick prep tip: Keep a bunch of cooked quinoa and cooked chicken on hand so you can toss this salad (or a similar one) together in minutes!
Sweet Treats & More http://sweettreatsmore.com/

 I originally published this recipe on I Heart Nap Time as part of the Hello Summer event! 

Roasted Red Pepper & Cauliflower Quinoa

Roasted Cauliflower & Red Pepper Quinoa main jpg

I’m just coming off of a girls weekend in Moab, Utah and it was just what this mama needed- hiking, laying at the pool, great food, jeeping, chick flicks, pedicures, and lots and lots of girl talk.  Kind of the perfect combination of girly/outdoorsy activities.  I’d do it all again in a heart beat.   


The whole purpose of the trip was to celebrate the three of us turning 30 this year!  Maybe the real reason for the adventurous weekend was to make us feel young  again;) Okay…we are totally in denial about turning 30 (unfortunately, I already did)!  It was a great reason to get away! 

Sorry I don’t have any Mexican fare for you today, but happy Cinco De Mayo anyway.  I do have a great spring/summer side for you.  

This Roasted Red Pepper & Cauliflower Quinoa is super simple, but really tasty!  

Roasted Cauliflower & Red Pepper Quinoa main 2jpg

Roasted red peppers and cauliflower give the dish a smoky flavor while the feta cheese and lemon juice add a zesty, fresh spring flavor to it! We served this alongside some grilled turkey burgers and the combo was great. 

I like it served warm, but you can also serve it chilled.  If you do let it chill for a while, the flavors really set in. 

Roasted Red Pepper & Cauliflower Quinoa
  1. 2 cups cooked quinoa
  2. 1 red bell pepper, seeded and chopped
  3. 1/2 head of cauliflower chopped into small florets
  4. 1/4 cup crumbled feta cheese
  5. 2-3 tbs olive oil
  6. juice of one lemon
  7. salt and pepper to taste
  8. dash of garlic salt
  1. Preheat oven to 400. Drizzle chopped red pepper and cauliflower with 1-2 tbsp of olive oil and season with salt and pepper and a dash of garlic salt. Toss together and spread in a single layer on a baking sheet. Roast in the oven for 15-25 minutes, stirring half way through. Cook until tender and edges start to blacken.
  2. In a large bowl toss warm cooked quinoa, the roasted veggies, feta cheese together. In a small container whisk 2 tbs olive oil with lemon juice and drizzle over quinoa. Season with salt and pepper and toss together.
Sweet Treats & More http://sweettreatsmore.com/

Cheesy Chicken & Quinoa Stuffed Poblano Peppers

Chicken and Quinoa Stuffed Poblano Peppers main

So the word is out that baby #3 is ANOTHER BOY!  I’m not going to pretend I wasn’t hoping for a girl.  Every mother wants a girl, right?  But I really am okay with another boy!  My boys are strong willed, loud, are masters of destruction, wild and crazy, and wear me out every single day.  Yet they are so much fun and the sweetest little boys at the same time!  Why not add another one to the pack? I think about what great buddies the three will be and that makes me happy.  And I’m extremely grateful to have a healthy lil’ babe in there! 

Besides….maybe number four is our girl (but don’t tell my husband I said that, he thinks we might be done!) 

Anyways, I had another recipe ready to share today but I made these little cheesy stuffed poblano peppers last night and they were so good, I wanted to share them right away.  I get so excited about food sometimes!

Chicken and Quinoa Stuffed Poblano Peppers main one.jpg

I’ve never cooked with poblano peppers so initially I thought these might be too spicy for me, but knowing my husband would love them, I went for it anyway.  If anything, he could just have leftovers to take to work for the week.  Turns out poblanos are mild chili peppers , they weren’t too hot at all, and I ate my fair share.  There were no leftovers! 

Chicken and Quinoa Stuffed Poblano Peppers main two

The peppers get stuffed with a really simple mixture of chicken and quinoa, green chiles, tomatoes, cheese, and a few spices.  If you cook your chicken and quinoa ahead of time, this dish comes together pretty quickly.  

(Side note–I’ve started cooking quinoa in chicken broth instead of water and it gives it great flavor! Definitely try it!)

Once stuffed, the peppers get another helping of cheese on top then get baked in the oven until hot, bubbly, cheesy perfection!  I’m such a sucker for hot, cheesy dinners.  We absolutely looooved this one.  I couldn’t even wait for Brett to get home to dig in.  

Chicken and Quinoa Stuffed Poblano Peppers main four.jpg

Cheesy Chicken & Quinoa Stuffed Poblano Peppers
  1. 1 cup quinoa
  2. 2 cups chicken broth
  3. 3 cups cooked chicken, cubed or shredded
  4. 1 (4 oz) can diced green chiles
  5. 1 (14 oz) can dice tomatoes, drained
  6. 3/4 tsp cumin
  7. 1/2 tsp crushed red pepper
  8. 1/4 tsp garlic
  9. 1/4 tsp salt
  10. 1/4 tsp pepper
  11. 1 cup shredded cheddar-jack cheese
  12. 3-4 poblano peppers (depending on size)
  13. 1/4 cup chopped cilantro
  14. sour cream
  1. Preheat oven to 375.
  2. 1. In a saucepan, bring 2 cup chicken broth and one cup of quinoa (rinsed) to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Fluff with a fork and remove from heat.
  3. 2. In a large bowl combine quinoa, cooked chicken, green chiles, diced tomatoes, 1/2 cup of cheese, cumin, crushed red pepper, garlic, salt and pepper. Add 1/4 cup water and stir together.
  4. 3. Slice poblano peppers in half length-wise and remove seeds and membranes (leaving stems). Place poblano peppers in a 9 X 13 inch pan. Fill each halve with 1/2 cup of chicken and quinoa mixture. Sprinkle tops with more cheese (as cheesy as you want them!)
  5. 4. Cover the pan with foil and bake at 375 for 30 minutes (or until peppers are tender). Remove foil and broil for 2-3 minutes until the cheese is bubbly.
  6. 5. Garnish with chopped cilantro and sour cream and serve.
Sweet Treats & More http://sweettreatsmore.com/

Creamy Corn & Quinoa Chowder

Creamy Corn and Quinoa Chowder || Sweet Treats and More

Owen has been asking me for weeks when it’s going to be summer again.  And lately, we’ve been having 50 degree, spring-like weather (sorry for those of you still buried in snow).  So we’ve all been running around with no coat, Owen’s wearing shorts and a t-shirt every day, and so excited summer is here.  That’s what he thinks….that summer is here.  He’s in for a rude awakening. I’m just waiting for the snow to hit again.  I’m going to have a very disappointed 4 year old. 

But when it does, I’ll be prepared.  This Creamy Corn & Quinoa Chowder is healthy, warm-you-up, comfort soup at it’s best.  And I’m obsessed with eating warm soup on cold days! 

Creamy Corn and Quinoa Chowder || Sweet Treats and More

I know you guys are probably thinking, another recipe with quinoa?  It’s like, so last year.  but we still love and I’m constantly looking for ways to use it.  I saw the recipe over at Picky Eater Blog and knew I wanted to try it.  I changed it up and adapted it to what I had on hand, and my little and my family loved the results.  

Creamy Corn and Quinoa Chowder || Sweet Treats and More

Creamy Corn and Quinoa Chowder
  1. 1 cup quinoa (rinsed)
  2. 1 (14 oz) can corn, drained
  3. 1 cup chopped carrots
  4. 1 red bell pepper, seeded and chopped
  5. 1/4 cup chopped onion
  6. 1/2 tbsp minced garlic
  7. 1 tsp cumin
  8. 1/2 tsp crushed red pepper flakes (optional)
  9. 3 tbsp olive oil
  10. 2 (14 oz) can chicken stock
  11. 1 1/4 cup milk
  12. 1/2 cup shredded cheddar cheese
  13. Sour cream, tortilla strips and chopped cilantro for garnishing.
  1. In a large heavy bottomed soup pot, heat 3 tbs olive oil over medium-high heat. Add garlic, onion and sauté until onion is translucent. Stir in quinoa, carrots, corn, and the bell pepper. Reduce to medium heat and cook until veggies are tender and quinoa is toasted. (I like my veggies and quinoa to get just slightly blackened).
  2. Add chicken stock and milk. Stir in cumin and optional crushed red pepper. Season with salt and pepper. Let simmer for 10-15 minutes until the quinoa is cooked. Stir in cheese and let melt completely before serving.
  3. Garnish with sour cream and tortilla strips and a sprinkle of chopped cilantro and serve.
  4. ** The longer this simmers the thicker it will get. Add more milk to get desired consistency if it thickens ups too much.
  1. recipe adapted from Picky Eater blog, original source Vegetarian Times
Sweet Treats & More http://sweettreatsmore.com/

Slow Cooker Green Chile Chicken & Quinoa Chili

Slow Cooker Green Chile Chicken and Quinoa Chili || Sweet Treats and More

The other day on facebook I asked you what kind of recipes you’d like to see on ST&M this year.  I know I can’t please everyone, and I want to stay true to the recipes I like to make for my family (and recipes I actually eat), but I do want to make things you guys will like too.   Hopefully something for everyone!

One fan requested absolutely no desserts!  I’m so sorry but that’s just not going to happen.  Because, well, I live for sweets.  Eat them daily (almost).  “Sweet” is in this blog’s name.  So the sweets stay!

But so many of you said you are looking for quick and healthy meals, with few ingredients and no strange ones.  That, I can handle! And that is just what I’ve got for you today. 

Slow Cooker Green Chile Chicken and Quinoa Chili  Sweet Treats and More main2

Even though this Slow Cooker Green Chile Chicken & Quinoa Chili takes several hours to cook, it takes just minutes to prepare.  So it is technically quick, it’s healthy, and no foreign ingredients required.  

I love the rich Mexican flavors that are created in this super easy slow cooker chili!  Cozy up to a bowl this week! 

Slow Cooker Green Chile Chicken & Quinoa Chili
  1. 2 large chicken breasts (or 6-8 chicken tenders) **mine were frozen
  2. 2 (4 oz) cans diced green chiles
  3. 1 (11 oz) can white shoepeg corn
  4. 1 (15 oz) can great northern beans, drained
  5. 1 (14.5 oz) can chicken broth
  6. 1/2 cup quinoa
  7. 1 tsp garlic salt
  8. 1 tsp onion salt
  9. 1/2 tsp chili powder
  10. 1 cup shredded Mexican blend cheese
  11. salt and pepper to taste
  12. Cilantro for garnsih
  13. 1 1/2 cups milk
  1. Place everything (aside from the cheese and cilantro) into a 6 quart slow cooker and stir to combine. Cook on high for 4-6 hours or until chicken is cooked through and tender and quinoa is cooked as well. Once the chicken is cooked and tender, remove it and shred it. Place the chicken back in the slow cooker and stir the shredded cheese in. Let cook for another 20 minutes. Add a little extra milk if chili seems to thick.
  2. Serve with some chopped cilantro and enjoy.
Sweet Treats & More http://sweettreatsmore.com/

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon + Cilantro-Lime Dressing

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon and Cilantro-Lime Dressing || Sweet Treats and MoreSometimes, we get in these food grooves, where we eat the same things over and over.  There’s been little to no variety in my diet this week.  Example- we’ve had salmon three out of the four nights this week for dinner.  It’s been so long since we’ve bought it, that now we are burning through it.  

I’ve had quinoa with at least one meal a day this week.  And now thanks to my husband we are drinking one green smoothie a day too.  I guess you can say it’s been a week full of salmon, quinoa, and green smoothies. And it’s only Thursday. 

But I’m so digging salmon.  It’s like the new chicken over here.  

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon and Cilantro-Lime Dressing || Sweet Treats and More

I’ve been sear-roasting our salmon filets.  I saw this post on Momtastic on how to cook the perfect salmon and have been preparing it this way all week.  You brown the edges quickly in an oven-proof skillet on the stove top, then transfer it to the oven to finish cooking.  It gives the salmon a perfectly crispy outer layer while still keeping it nice and tender. I’m all about crispy, crunchy edges and outer layers.  Try it, serve the salmon with veggies, in pasta, in a salad or a quinoa bowl–you’ll love it. 

This Mexican Quinoa Bowl has black beans, corn, and cilantro in it (plus a few other things to give it flavor), a crispy salmon filet on top, a little avocado and diced tomato, and is drenched with a simple Cilantro-Lime Dressing.  It’s totally healthy, hence the drenching.  Mix it all together and you’ve got one hearty and healthy quinoa bowl you won’t get enough of.  

It was by far the best meal I’ve made in a while.  The hubs agrees.  The kids, not so much.  They do not dig salmon, nor quinoa like we do.  But they do like the green smoothies! One out of three is good for me.  

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon and Cilantro-Lime Dressing || Sweet Treats and More

Mercy this was good.  

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon and Cilantro Lime Dressing || Sweet Treats and More

Mexican Quinoa Bowl with Crispy Sear-Roasted Salmon and Cilantro-Lime Dressing
  1. 2 boneless, skinless salmon filet, thawed
  2. 1 cup cooked quinoa
  3. 1 (15 oz) can black beans, rinsed drained
  4. 1 (14 oz) can corn, drained
  5. 1 tbsp minced garlic
  6. 3 tbsp chopped green onion
  7. 1/4 cup chopped cilantro
  8. 2 tbsp lime juice
  9. 1/2 tsp cumin
  10. salt and pepper
  11. 1/4 cup extra virgin olive oil
  12. 1 roma tomato, diced
  13. 1 avocado, seeded and diced
  14. extra cilantro for garnishing
  1. Preheat oven to 400. Pat salmon filets dry with a paper towel. Generously coat both sides of each filet with extra virgin olive oil and season with salt and pepper. Heat an oven-proof skillet over medium-high heat. Place salmon filets in the skillet and sear on each side for about 2 minutes, should be nice and golden. Place skillet in the oven and roast for 6-10 minutes (or until cooked through).
  2. While the filets are roasting, combine quinoa, black beans, corn, garlic, green onion, cilantro, 2 tbsp lime juice, 1/2 tsp cumin in a medium saucepan. Cook over medium heat until warmed.
  3. Divide the quinoa-black bean mixture into two bowls. Top each with a salmon filet (sliced if desired). Top with diced tomato, avocado and fresh cilantro. Drizzle with Cilantro-Lime dressing (recipe below), toss to combine and enjoy!
  1. salmon prep source: Momtastic
Sweet Treats & More http://sweettreatsmore.com/
Cilantro-Lime Dressing
  1. 1/2 cup extra virgin olive oil
  2. juice of 1 lime
  3. 2 tbsp plain nonfat yogurt
  4. 1 tbsp honey
  5. 1 1/2 tsp vinegar
  6. 1/2 cup chopped cilantro
  7. 1/2 tbsp minced garlic
  8. salt and pepper to taste
  1. Place everything in a blender and blend until smooth and creamy!
Sweet Treats & More http://sweettreatsmore.com/

Simple Patriotic Quinoa Salad

 As of today, google reader is no longer:(.  If you want to continue reading my posts via RSS you can subscribe through Bloglovin’ or Feedly.   I’m using bloglovin’ and think it’s a great platform to follow all of your favorite blogs.   If you don’t want to go the RSS route, you can subscribe to have each of my post sent to your inbox!  

Red, White & Blue Quinoa Fruit Salad(4)

If you haven’t noticed, I’m on a quinoa kick.  Mostly, I’m lovin’ it in salads.  I really like it in chilis (but it’s way too hot for that right now), and I can’t wait to make quinoa burgers.  Don’t those burgers look amazing?!  With the dead heat of summer on us (it’s in the 90’s here people!) frozen treats and salads are about all that sound good to me.  So more quinoa salad it is! 

This simple, and I mean really simple Patriotic Quinoa Salad is light, refreshing, and HEALTHY–what every 4th of July barbecue needs, right? Full of strawberries, blueberries and feta cheese, giving it the festive red, white and blue colors. 

Red, White & Blue Quinoa Fruit Salad(5)

 The quinoa and the fruit are tied together perfectly with the tangy Feta cheese and a Lime-Poppyseed dressing (  With it’s nutty flavor, I was surprised how much I liked the quinoa paired with fruit.  A scoop of this is also really good over a bowl of yogurt! 

Looking for another great quinoa salad, check out this Mango Chicken Quinoa Salad I’m sharing over at I Heart Nap Time.  It screams summer!

Patriotic Quinoa Salad {with Lime-Poppyseed Dressing}
  1. 2 1/2 cups cooked and chilled quinoa
  2. 1 cup diced strawberries
  3. 1 cup blueberries
  4. 2/3 cup feta cheese
  5. 1 1/2 limes, juiced
  6. 2 tbsp extra virgin olive oil
  7. 1 1/2 tbsp agave nectar
  8. 1 tsp poppyseeds
  1. In a small bowl whisk together lime juice, olive oil, agave and poppyseeds.
  2. In a large bowl combine quinoa, strawberries, blueberries and feta cheese. Drizzle dressing over the top and toss together.
  1. keep salad chilled until serving
Sweet Treats & More http://sweettreatsmore.com/

Greek Quinoa Salad with Grilled Chicken

Greek Quinoa Salad(2)Most Friday nights we are in bed by ten o’clock,  or right after the re-runs of Shark Tank (any other fans out there?  We WILL have a million dollar idea…someday).  But ten o’clock!  On a Friday night!  Because during the week I stay up until midnight (or later) catching up on favorite shows,  writing blog posts, sometimes making cookies for crying out loud, and then I’m up at the crack of dawn to go for a run or work out.  

My sleep schedule needs a major overhaul.  My brain isn’t functioning properly–I need caffeine by 9am, I lose my keys three times a day, my kids’ clothes are on backward, and I’m putting things like eggs and cheese in the pantry when I’m done using them. 

What I really need is a big fat nap.  

So there you have them, my plans for the weekend.  Sleeping! What are you up to? 

Greek Quinoa SaladThis Greek Quinoa Salad was inspired by a jar of Private Selection gourmet artichoke hearts I’ve had sitting in my fridge for the last week.  I  planned on making a yummy artichoke dip but then Greek salad popped into my head and I went with it.  A Quinoa Greek salad, because everyone is crazy for quinoa right now. 

Including me.  I go through phases where I eat it several times a week, and then not at all for a month.

I’m currently in phase, eat it several times a week.  And when it’s loaded with things like chicken and artichokes, cherry tomatoes, olives, peperoncini, red onion, cucumber and lots of  Feta cheese it’s hard not to love. 

Greek Quinoa SaladthreeI’ll go ahead and add eating this to my weekend plans too.  

Greek Quinoa Salad with Grilled Chicken
  1. 2 large chicken breasts
  2. 3 cups cooked quinoa
  3. 2/3 cup cherry tomatoes, halved
  4. 6 oz jar artichoke hearts, drained and diced
  5. 2/3 cup Kalamata or plain black olives, halved
  6. 1 large cucumber, peeled and diced
  7. 1/2 cup chopped red onion
  8. 1/3 cup deli sliced peperoncini
  9. 1/4 cup extra virgin olive oil
  10. 2-3 tbs white wine vinegar
  11. 1/4 tsp minced garlic
  12. 1/2 tsp dried oregano
  13. salt and pepper to taste
  1. Brush chicken with some extra virgin olive oil and season with salt and pepper. Grill chicken until cooked through, flipping half way. Slice into strips or chunks and set aside.
  2. In a large bowl stir together quinoa, grilled chicken, tomatoes, olives, cucumber, peperoncini, and onion.
  3. In a small jar or container whisk together extra virgin olive oil, white wine vinegar, garlic, and oregano. Pour desired amount of dressing over the quinoa salad and toss to coat evenly. Serve warm or chilled.
Sweet Treats & More http://sweettreatsmore.com/

Coconut Pecan Quinoa Granola


I’m a little bit obsessed with this granola.  It’s perfectly sweet and nutty, made with natural ingredients, and it’s packed with protein.  When I’m not just munching on it as a snack, I’m making these awesome yogurt parfaits {keep scrolling down}.

 I kept this recipe really simple, not a lot of mix-ins, but  you can totally get creative with it.  Some dried fruit would be great (cranberries would be my first pick!) but I left them out so I could sprinkle it in yogurt.  I don’t like dried fruit in yogurt…it has to be fresh. But that’s just me. 


 Oh hello beautiful!  This is that parfait I was talking about.  Breakfast? Lunch? Dessert?  It’s totally justifiable any time of day.  


And my favorite way to build it….

Chobani Blueberry Greek Yogurt —  Coconut Pecan Quinoa Granola — Sliced Banans — then Repeat!  Fill your cup/bowl/jar to the brim. 


Coconut Pecan Quinoa Granola
  1. 1 cup quinoa, cooked
  2. 1 cup rolled oats
  3. 1/2 cup chopped pecans
  4. 1/2 cup flaked coconut
  5. 1/4 tsp cinnamon
  6. 3 tbsp coconut oil, melted
  7. 4 tbsp honey or agave nectar
  8. 1 tsp vanilla extract
  1. Preheat oven to 350.
  2. In a large bowl combine quinoa, oats, pecans, coconut, and cinnamon.
  3. In another bowl whisk together coconut oil (melted), honey or agave nectar, and vanilla extract.
  4. Pour wet ingredients over dry ingredients and stir until evenly distributed. Spread on to a baking sheet lined with parchment or foil and bake for 20-30 minutes (or until golden), stirring once half way through.
Sweet Treats & More http://sweettreatsmore.com/