Yogurt parfaits are a popular coffee shop item, but add an ancient grain and you’ve got another layer of nutrition.
Trend trackers have been watching both quinoa and Greek yogurt steadily rise in the American diet. A Quinoa Breakfast Parfait layers quinoa, a rather bland but fluffy and filling grain, with tangy Greek yogurt to create an early morning eye-opener.
Both quinoa and Greek yogurt are wholesome, natural and packed with protein. Bonus: You can make the parfaits two or three days ahead, then keep refrigerated. Or, swap the parfait cup for half-pint jelly jars and take this breakfast treat to-go on your way out the door.
QUINOA BREAKFAST PARFAITS
Note: Try substituting low-fat granola for the toasted almonds. For a deeper flavor, toast the almonds: Spread on a baking sheet and bake at 350 degrees for 5 to 7 minutes, or until lightly toasted. From the Kansas City Star.
• 1/2 c. quinoa
• 1 c. water
• 1/2 c. chopped, dried pitted cherries
• 2 (5.3-oz.) cartons fat-free black cherry Greek yogurt
• 1/4 c. sliced almonds, toasted (see Note)
Rinse quinoa; drain. Cook quinoa in water in a small saucepan according to package directions. When done, and water is absorbed, stir in cherries. Cover, remove from heat and let stand 5 minutes.
Spoon quinoa-cherry mixture evenly into 4 (8-ounce) parfait glasses or straight-sided glasses. Spoon yogurt evenly over the quinoa. Cover and refrigerate overnight.
When ready to serve, sprinkle with almonds.
Nutrition information per serving:
Calories 261 Fat 6 g
Sodium 59 mg Sat. fat 1 g
Carbs 44 g Protein 9 g Cholesterol 1 mg Dietary fiber 3 g