This breakfast parfait is made with quinoa, yogurt, fresh blueberries and toasted almonds. You can make it one day ahead, put in the fridge, and enjoy this wholesome and delicious parfait next morning.
YIELD
2 servingsPREP
5 minCOOK
15 minREADY
50 minIngredients
Directions
Add quinoa and water to a small saucepan. Bring to a boil over high heat with a lid on. Reduce heat to low to let it simmer for 15 minutes. Turn off heat and allow to sit for another 5 minutes.
Meanwhile mix yogurt, maple syrup and vanilla extract in a small bowl until well combined. Chill in frige until ready to use.
Fluff with fork, let cool in fridge or freezer until chilled. When quinoa is chilled, start to assemble parfait.
Divide everything except almonds into 4 equal portions. Place first portion of quinoa on bottom of parfait dishes.
Next, pour first portion of yogurt over quinoa, sprinkle first portion of blueberries over yogurt.
Repeat the same steps to make second layer of quinoa, yogurt, and blueberries. Top with toasted almonds.
Chill in refrigerator for at least half an hour. Serve and enjoy.
Note:
You may use vanilla yogurt or any yogurt of your choice.
We like toasted almonds, you can always sprinkle some toasted walnuts, hazelnuts, sunflower seeds, or pumpkin seeds.
Blueberries can be replaced by other fresh berries, such as raspberries, blackberries, or strawberries.
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