“A breakfast parfait or sundae is a great way to include a little bit of everything on your fork or spoon in the morning. You can make this parfait a day ahead, making it a perfect grab-and-go breakfast. Breakfast parfaits are pretty simple to put together, and the only limit to the flavors and textures in the parfait is your own imagination. To simplify this recipe, you could use muesli instead of the quinoa, almonds, and chia seeds.” — Chef Jason Roberts, author of Good Food Fast: Deliciously Healthy Gluten-Free Meals for People on the Go
Note: Make stewed rhubarb in advance by cooking chopped rhubarb, orange juice, and brown sugar in a covered pot until the soft but not broken apart, about 10-20 minutes. Chef Jason Roberts recommends 1 bunch of rhubarb (trimmed and chopped) to ½ cup of orange juice and ½ cup of brown sugar. If you want to add a hint of spice, throw in ½ an inch of peeled and sliced ginger too.
- 1½ Cup cooked quinoa
- 2 Tablespoons chia seeds
- ½ Cup chopped raw almonds
- 2 Cups Greek-style yogurt, divided
- 1 Cup stewed rhubarb, see note below
- 1 Cup fresh blueberries
- Fresh mint leaves (optional)
Combine the quinoa, chia seeds, and almonds.
Place ¼ cup yogurt in the base of each jar or serving vessel, and then distribute the quinoa mixture evenly between the jars. Top each parfait with the remaining yogurt followed by the stewed rhubarb.
At this point, you can cover the parfaits and leave them in the refrigerator overnight, or you can serve them, topped with the fresh blueberries and mint, if desired.