Quinoa Parfait Bliss

This Quinoa Parfait Bliss recipe reinvents breakfast by transforming protein-rich quinoa into a satisfying layered treat. With its balance of nutty grains, creamy yogurt, and fresh fruits, this medium-difficulty dish creates a nutritionally complete meal in an elegant presentation. The recipe requires moderate attention to quinoa preparation and component layering but rewards with a visually stunning, make-ahead breakfast option.

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Quinoa Parfait Bliss - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Grain Perfection:
Precise liquid ratio and cooking method achieving ideal quinoa texture.
Compote Development:
Careful heat application preserving fruit integrity while creating cohesive sauce.
Textural Enhancement:
Strategic toasting technique maximizing crunch element contrast.
Visual Presentation:
Intentional layering creating appealing color progression and flavor distribution.
Quinoa Parfait Bliss - secondary view

How to Master Nutritionally Balanced Breakfast

Grain Perfection
Precise liquid ratio and cooking method achieving ideal quinoa texture.
Compote Development
Careful heat application preserving fruit integrity while creating cohesive sauce.
Textural Enhancement
Strategic toasting technique maximizing crunch element contrast.
Visual Presentation
Intentional layering creating appealing color progression and flavor distribution.
Baking Tips
Rinse quinoa thoroughly under cold water before cooking to remove its bitter coating (saponin)
Cook quinoa in a mixture of water and milk for a creamier texture that works better in a parfait
The quinoa base can be prepared up to 3 days ahead and stored in an airtight container
Keep the crunchy topping separate until serving to maintain its texture; store in an airtight container
For meal prep, assemble parfaits in mason jars with the crunch element in a separate container
Toast the quinoa in the dry pan for 2 minutes before adding liquid for an enhanced nutty flavor
Use seasonal fruits to vary the compote throughout the year; stone fruits work well in summer
For a protein boost, mix 1-2 tablespoons of your favorite protein powder into the yogurt layer
Quinoa Parfait Bliss - tertiary view

Quinoa Parfait Bliss

This Quinoa Parfait Bliss recipe reinvents breakfast by transforming protein-rich quinoa into a satisfying layered treat. With its balance of nutty grains, creamy yogurt, and fresh fruits, this medium-difficulty dish creates a nutritionally complete meal in an elegant presentation. The recipe requires moderate attention to quinoa preparation and component layering but rewards with a visually stunning, make-ahead breakfast option.

Italian Cream Stuffed Cannoncini
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Ingredients

Custard Cream
01
For the Quinoa Base:
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1 cup quinoa, rinsed thoroughly
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1½ cups water
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1 cup unsweetened almond milk (or milk of choice)
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1 cinnamon stick
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1 teaspoon vanilla extract
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2 tablespoons maple syrup or honey
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¼ teaspoon sea salt
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For the Berry Compote:
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2 cups mixed berries (strawberries, blueberries, raspberries)
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2 tablespoons fresh orange juice
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1 tablespoon maple syrup or honey
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1 teaspoon orange zest
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½ teaspoon ground cinnamon
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1 teaspoon chia seeds
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For the Yogurt Layer:
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2 cups Greek yogurt (or plant-based yogurt for vegan option)
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1 tablespoon honey or maple syrup
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½ teaspoon vanilla extract
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For the Crunchy Topping:
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½ cup mixed nuts (almonds, walnuts, pecans), roughly chopped
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¼ cup pumpkin seeds
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2 tablespoons sunflower seeds
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2 tablespoons coconut flakes
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1 tablespoon chia seeds
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1 tablespoon flaxseed, ground
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1 tablespoon maple syrup
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1 tablespoon coconut oil, melted
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¼ teaspoon cinnamon
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Pinch of sea salt
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For Garnish and Assembly:
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1 cup fresh berries
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4 tablespoons pomegranate arils
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Fresh mint leaves
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Edible flowers (optional)
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Drizzle of honey or maple syrup

Instructions

01
Prepare the quinoa: In a medium saucepan, combine rinsed quinoa, water, almond milk, cinnamon stick, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
02
Remove from heat, discard cinnamon stick, and stir in vanilla extract and maple syrup or honey. Allow to cool completely, then refrigerate for at least 30 minutes or overnight.
03
Make the berry compote: In a saucepan, combine berries, orange juice, maple syrup, orange zest, and cinnamon. Bring to a simmer over medium heat.
04
Cook for about 5-7 minutes, stirring occasionally until the berries break down slightly but still maintain some texture. Remove from heat and stir in chia seeds.
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Allow compote to cool completely, then refrigerate until ready to use. It will thicken as it cools.
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Prepare the crunchy topping: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
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In a bowl, combine chopped nuts, pumpkin seeds, sunflower seeds, coconut flakes, chia seeds, and ground flaxseed.
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In a small bowl, whisk together maple syrup, melted coconut oil, cinnamon, and salt. Pour over the nut mixture and toss until evenly coated.
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Spread mixture in a single layer on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway through, until golden brown. Allow to cool completely (it will crisp up as it cools).
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Prepare the yogurt layer: In a bowl, combine Greek yogurt with honey or maple syrup and vanilla extract. Stir until smooth.
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Assemble the parfaits: In four clear glasses or jars, layer the ingredients starting with 2-3 tablespoons of quinoa at the bottom.
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Add a layer of yogurt, followed by a layer of berry compote. Repeat the layers, finishing with a layer of yogurt on top.
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Top each parfait with a generous sprinkle of the crunchy topping, fresh berries, pomegranate arils, mint leaves, and edible flowers if using.
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Drizzle with a small amount of honey or maple syrup just before serving. Parfaits can be assembled up to 8 hours ahead (without the crunchy topping) and stored covered in the refrigerator.