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Easy Berry Quinoa Breakfast Parfaits
Creamy vanilla yogurt meets nutty, protein-packed grains in these layered morning parfaits. Chia seeds work their magic to thicken the base, while fresh berries and toasted almonds deliver a satisfying crunch. They're incredibly easy to assemble and customize with whatever fruit you have on hand. Prep a batch on Sunday night, and you'll have a wholesome, ready-to-eat morning meal waiting in the fridge all week.
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
- 1Place the chopped almonds or pecans in a dry, heavy skillet over medium-low heat. Cook for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden. Transfer to a plate to cool.
- 2In a 1-quart saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the water is absorbed. Remove from the heat and let it cool completely. Spreading the grains on a wide plate helps them cool much faster.
- 3In a medium bowl, whisk the yogurt, milk, and chia seeds until smooth. Divide this mixture evenly among four parfait glasses.
- 4Spoon 1/4 cup of the cooled quinoa into each glass. Layer with the fresh fruit and toasted nuts, then finish with a sprinkle of cinnamon. Let the parfaits stand for 5 minutes before eating so the chia seeds can soften and thicken the yogurt.
Notes
- Make ahead: Assemble the parfaits completely, cover tightly, and refrigerate overnight for an easy grab-and-go morning meal.
- Cooling tip: To cool the cooked quinoa quickly, spread it out on a baking sheet and pop it in the fridge for 10 minutes.
- Swap: Feel free to use chopped peaches, mangoes, or any seasonal fruit instead of mixed berries.