Breakfast Quinoa Parfait

This breakfast parfait with quinoa is a healthy and delicious way to kick start your day. It is low in fat, big on protein and flavour!

Course Breakfast, Snack

Cuisine gluten free, vegetarian

Prep Time 5

Total Time 5

Servings large servings

Calories 141kcal

9 tablespoons natural yogurt or Greek yogurt, quark, Skyr, or homemade flavoured yogurt
8 tablespoons cooked quinoa
1 mango peeled, cubed
2½ tablespoons ginger preserve/jam
⅕ teaspoon cinnamon

Combine the cubed mango with the ginger preserve and stir thoroughly.
Combine the cinnamon with either the yogurt or quinoa. Stir thoroughly.
Use a tall glass/jar to make the parfait. Use 2-3 tablespoons of the quinoa, top with some of the mango mixture, then 2-3 tablespoons of the yogurt. Repeat the sequence. Enjoy!

Use ripe but firm mango so it's sweet but still easy to cut.
I do not recommend combining the mango with the ginger preserve ahead as the mixture will become watery. It's best to do this just before serving.
I recommend using a thick yogurt as runny yogurt will not work well with the layering.
To save time cook the quinoa ahead (according to packet instructions) and once cooled refrigerate (for up to 3 days) until you are ready to make your breakfast parfait. Quinoa will stay fluffy even after it's been in the fridge for a while, just give it a good stir before you use it.
Best served immediately. Serve with toasted seeds, nuts or fruit compote.
Not suitable for freezing.
Mango: substitute pineapple, berries or papaya.
Quinoa: this can be replaced by granola.
You could replace the ginger preserve with lemon curd, jam or marmalade.
Yogurt: any thick yogurt, such as Greek, Skyr or quark as well as vegan yogurt will work. You can also use homemade flavoured yogurt (or use a store-bought variety that's low in sugar).
Cinnamon: substitute pumpkin spice/mixed spice or omit altogether.