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Berry Breakfast Quinoa
This bright and textured breakfast bowl combines protein-packed quinoa with creamy yogurt and fresh fruit. It is a quick and satisfying morning meal that works beautifully for busy weekdays or relaxed weekend brunches. Chia seeds add a slight crunch and thicken the yogurt base, while toasted nuts bring a warm, roasted flavor. You can assemble these parfaits the night before for an easy grab-and-go option.
Ingredients
- ¼ cup uncooked quinoa, rinsed, well drained
- ½ cup water
- 2 containers (6 oz each) 99% fat-free French vanilla, strawberry or harvest peach yogurt
- ¼ cup milk
- 4 teaspoons chia seed
- 2 cups fresh fruit (mixed berries or chopped peaches)
- ¼ cup coarsely chopped almonds or pecans, toasted*
- ⅛ teaspoon ground cinnamon
Instructions
- 1Bring the quinoa and water to a boil in a small saucepan. Lower the heat, cover the pan, and let it simmer for 15 to 20 minutes until all the liquid is absorbed. Take the pan off the heat and allow the quinoa to cool completely.
- 2Mix the yogurt, milk, and chia seeds in a medium bowl until smooth. Spoon this mixture evenly into four parfait glasses. Add a quarter cup of the cooled quinoa to each glass.
- 3Add a layer of fresh fruit and toasted nuts over the quinoa. Finish each glass with a dusting of ground cinnamon. Let the parfaits rest for 5 minutes before eating, or cover and chill them in the refrigerator overnight.
- 4Toast the chopped almonds or pecans by placing them in a dry, heavy skillet over medium-low heat. Cook for 5 to 7 minutes, stirring often until they start to brown, then stir continuously until they reach a rich golden color.