A Strawberry Quinoa Parfait recipe made with California strawberries! Drizzled with honey and topped with strawberries and quinoa, this makes a sweet and delicious breakfast or snack. We used plain, non-fat Greek yogurt in our recipe, but you can choose your favorite flavored or plant-based yogurt for variety.
5-6 fresh California strawberries, stemmed and quartered
¼ cup cooked quinoa
2 Tbsp sliced almonds
1 Tbsp honey
Fresh mint leaves for garnish
Spoon half of the yogurt into a parfait glass. Layer half of the sliced strawberries on top, followed by half of the quinoa and a tablespoon of sliced almonds. Repeat the layering, ending with the remaining almonds on top. Drizzle with honey and garnish with fresh mint.
Serving size: 1 parfait Calories: 353 kcal Fat: 8 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 29 g Sodium: 86 mg Fiber: 5 g Protein: 28 g Cholesterol: 11 mg
3 Tbsp frozen orange, cranberry or pineapple juice concentrate
In blender container, blend all ingredients about 1 minute until smooth.
Pour into eight, 3 oz, wax-coated paper cups.*
Place in shallow pan and insert a wooden craft stick** or plastic spoon into the center of each. Freeze until firm, about 4 hours. After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup.
*Cups can be found in the paper goods or soap section of most supermarkets. ** Wooden craft sticks are available in hobby shops and variety stores.
Serving size: 1 pop Calories: 47 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 7 g Sugar: 6 g Sodium: 22 mg Fiber: 1 g Protein: 2 g Cholesterol: 6 mg
2 cups hulled and quartered California strawberries
1 (14.5 oz) can garbanzo beans, rinsed and drained
1 tsp fresh squeezed lemon juice
¼ tsp fresh ground black pepper
½ tsp kosher salt
Place strawberries, garbanzo beans, lemon juice, pepper and salt in the work bowl of a food processor.
Blend until very smooth.
For a creamier, smoother texture, peel the chickpeas before blending. This is easy using canned chickpeas: simply pop each one out of its shell one by one using a gentle pinch. It's tedious, but so worth it!
Serving size: 2 tbsp Calories: 142 kcal Fat: 2 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 16 g Sugar: 3 g Sodium: 462 mg Fiber: 5 g Protein: 4.5 g Cholesterol: 0 mg
This California Strawberry Sunrise recipe is a great way to spice up your happy hour! The simple blend of California strawberries, fresh orange juice, and agave syrup creates a refreshing cocktail with just the right amount of sweetness.
These Strawberry Scones are out of this world! Made with fresh California Strawberries, these scones are great for any occasion.
If your days are so busy that you hardly even see your own family, in your own home, know that you’re not alone. Between work meetings, sports schedules, doctors’ appointments, walking the dog, and a million other little things we do with our days, it’s rare to see another family member in passing, let alone enjoying a meal together at the breakfast table!
But every now and then you come across a recipe that’s so good, even your teenagers might slow down and stay a while, just to savor a few more bites. That’s what we’ve found with our quick and easy Strawberry Scone recipe. Baking fresh California strawberries right into the middle of the best flaky scones you’ve ever tasted is the perfect way to bring the whole family to the breakfast table. Who can resist such a sweet combination?
What’s your favorite way to eat a scone?
Scones are a basic component of the cream tea, a light afternoon meal consisting of tea taken with scones, clotted cream, and jam. According to experts, there are two methods to properly eat a cream tea:
The Devonian: Split the scone in half, cover each half with clotted cream, top with strawberry jam.
The Cornish: Split the scone in half, cover each with strawberry jam, top with clotted cream.
Whichever way you choose, it’s sure to be delicious!
In a large mixing bowl, stir the flour and baking powder together.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, mix the fruit juice concentrate and milk together; stir in the lemon zest. Make a well in the center of the flour mixture and pour in the liquid, mixing together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.
Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned.
Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
Serving size: 1 scone Calories: 217 kcal Fat: 6 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 37 g Sugar: 13 g Sodium: 145 mg Fiber: 2 g Protein: 4 g Cholesterol: 16 mg
Did you know? Feta is a brined curd white cheese made traditionally in Greece from sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk. In fact, only cheese following these exact specifications and made in particular areas of Greece are permitted to be called feta. This creamy cheese is tangy and mildly salty to the taste, with a hint of spicy sweet that makes for a great pairing with the juicy strawberries in this salad. Feta is also lower in fat and calories than other commonly consumed cheeses like Parmesan or cheddar.