Quinoa, Fresh Fig & Honey-Balsamic Parfaits (serving size - 8 people)

Steps

1. Cook the quinoa: Combine 0.8 cups quinoa, rinsed, 1.5 cups water, and 1 pinch pinch of salt in a small saucepan. Bring to a boil, then cover and reduce to a low simmer.
2. Cool the quinoa: Fluff the cooked quinoa with a fork and spread it on a plate to cool completely to room temperature before assembling (this keeps the yogurt layers from melting).
3. Make the honey-balsamic figs: In a small saucepan, combine 0.3 cups balsamic vinegar and 3 tablespoons Basswood Honey (for fig syrup). Simmer over medium-low heat until reduced by about half and syrupy.
4. Macerate the figs: Remove the syrup from heat and gently toss in 16 fresh figs, quartered. Let sit for at least 10 minutes so the figs soak up the syrup.
5. Sweeten the yogurt: In a bowl, whisk together 3 cups plain Greek yogurt, 0.3 cups Basswood Honey (for yogurt), and 1 teaspoon vanilla extract until smooth and fully combined.
6. Layer the parfaits: In 8 glasses or jars, layer in order: honey yogurt, cooked quinoa, honey-balsamic figs (with a little syrup), and a sprinkle of 0.8 cups toasted chopped walnuts or pistachios. Repeat the layers once more, ending with a fig layer on top.
7. Chill: Cover and refrigerate the parfaits so the flavors meld and the quinoa firms up slightly.
8. Finish and serve: Just before serving, drizzle each parfait with 2 tablespoons of Basswood Honey, for drizzling, scatter a few more nuts on top, and finish with a pinch of 1 pinch flaky salt.