Blueberry Kiwi Quinoa Parfait

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 35 min
  • Yield: 2 servings
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Ingredients

3/4 cup quinoa

Kosher salt

2 cups plain Greek yogurt (I use 2%, but you can use any kind you like)

1 tablespoon honey

1/2 teaspoon vanilla extract

Finely grated zest of 1/2 lemon

1 pint blueberries

2 kiwi fruit, peeled and diced

1/3 cup slivered almonds

Directions

  1. Place the quinoa in a fine-mesh sieve and rinse well. Transfer to a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
  2. In a medium bowl, stir to combine the yogurt, honey, vanilla extract and lemon zest. To make filling the glasses easier and cleaner, transfer the yogurt to a large resealable plastic bag or piping bag and snip off a corner.  
  3. Place two 12-ounce glasses on a work surface and start to layer into each glass about 2 tablespoons blueberries, 2 tablespoons diced kiwi, 1/2 cup yogurt, a spoonful of quinoa and a sprinkle of almonds. Repeat the layering a second time, then top with a spoonful of quinoa, a few almonds, and scatter additional fruit over the top. Serve immediately or cover and refrigerate overnight. 
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