berry-licious quinoa parfait
Mornings and I know each other, but were not good friends.
The amount of motivation, feel-good pop songs and positive mantras it takes me to get out of bed with a smile is pretty ridiculous. On school days my alarm is set for something frightening in the 6 region, on work days I need a little extra momentum to get my sore hamstrings to the gym.
In order to focus more on getting to work in clothes without holes, and putting one foot in front of the other, I like to dabble in various grab and go ‘make the night before and forget about it’ breakfasts.
These pretty little quinoa parfaits can be made in large batches, customized, and packaged for your delicious convenience. I like to cook a large pot of quinoa ahead of time and scoop it into jars with all the trimmings the night before.
Because quinoa is a complete protein, it makes for a solid meal AND post workout recovery snack.
boost the protein by adding in some soy milk or plain greek yogurt.
swirl in almond butter and cacao to make it more of a dessert flava.
drizzle it in a warm berry sauce.
This isn’t so much of a recipe as a little inspo to use quinoa more diversely in your daily routine!
berry quinoa parfait recipe (serves 2)
- 1/3 cup uncooked quinoa, rinsed
- ¾ cup plant milk
- Pinch cinnamon
- Pinch salt
- ½ teaspoon vanilla
- 1/3 cup plain/vanilla yogurt (I used a coconut-based one)
Crushed walnuts, fresh raspberries, maple syrup, chopped bananas, cacao nibs, hemp seeds, chia seeds, pepita seeds
- Prepare quinoa: in a small saucepan, combine plant milk, dry quinoa, salt, cinnamon and vanilla
- Set quinoa to a boil. Once it is bubbling, reduce heat to a simmer. Place lid on quinoa and let simmer for 12-15 minutes. Most but not all of the milk should be absorbed.
- Set aside and let cool for 5-10 minutes.
- Divide quinoa into 2 portions. Serve quinoa topped with yogurt, a little maple syrup and any other toppings you desire.
- Store in fridge for 3-4 days