Quinoa is HOT these days. People are loving it served up savory, sweet and everywhere in between. They like it in salads and for breakfast. It is a grain-like crop that is actually a tasty seed. It is high in protein and adapts well to sauces, seasonings, spices and all kinds of mix-in’s. Recently I shared my recipes for Wild Salmon with Basil Aioli and Quinoa, and BLT-A Quinoa Salad. Today I am bringing you a sweet little jars of it that you can enjoy for breakfast or mini-meals….
By the way we have a winner for the Kitchen Aid Convection Oven.
I cannot believe we are almost in the middle of August. The summer has been flying by and it has been a blast. We are embracing the fruits of the season. We love ripe cherries and berries. The bluebird days in Telluride are stunning. There is lots to do and having home cooked meals to get us going is essential.
With all of the hiking we have been doing here in the mountains a great big breakfast is the key to happy moods and high energy levels.
The wonderful thing about a meal like this is you can change it up quickly to use whatever seasonal fruits you have on hand, Once the weather changes feel free to use thawed frozen fruit or fall/winter seasonal finds. I promise you will be happy no matter what.
Of course you don’t need to use black quinoa in this recipe. White, red, rainbow. Anything will do. If you do not have this seed on hand sub in some oat bran, oatmeal, amaranth, buckwheat, etc. These parfaits are friendly to those on gluten free diets.
Serve up cool or hot. Either way is wonderful and a bit different. When you heat the fruit it gets sweet and saucy.
Lately I love using mason jars both for presentation and storage. I prepare a few of these layer breakfast parfaits ahead of time. They last a few days in the fridge and can be re-heated as needed. You just unscrew the lid and pop ‘em in the microwave until warm. Now there are no excuses to stop at a fast food joint. Right?
Do you have favorite breakfast parfait? How do you like to prepare quinoa?
Fruit and Egg Quinoa Breakfast Parfaits
1 serving (this makes a full breakfast, you can go bigger or smaller if needed)
- Feel free to use whatever seasonal fruits you have on hand. Dried fruit would be great too. If using frozen fruit, let it thaw and drain before using.
- I prepare a few of these layer breakfast parfaits ahead of time. Store in the mason jars and re-heat as needed. They last a few days in the fridge.
- Make lots quinoa ahead of time. Leftovers are a great thing for quick ‘n easy breakfasts. Besides you can use it for lunches, dinners, etc.
- 1 cup dry Quinoa, cook according to package directions. You will have lots to use for other parfaits or what-not.
- 1 whole large Egg + 2 Egg Whites (2 ounces)
- pinch of fine Sea Salt
- a splash of Milk, Unsweetened Coconut Milk or your favorite
- a few drops of English Toffee or Vanilla Stevia Drops if desired
- fresh Berries, Cherries, Currants, Pomegranate, Peach or whatever you have on hand, cut into bite sized pieces
- a dash of Cinnamon or your favorite spice
- Toasted Nuts
- Unsweetened Coconut Flake
- Dark Chocolate Chips
- a spoonful of natural Peanut, Almond, Cashew Butter
- extra Coconut Milk, Milk or any milk you like
- some thick Greek Yogurt
- a splash of Heavy Cream
Divide cooked quinoa into 4 equal portions. Whisk eggs with some sea salt and a splash of milk. Add a few drops of stevia if you like. Scramble eggs in a small skillet. Layer eggs, quinoa and berries in bowls or mason jars. Top with fresh fruit. Serve immediately or seal in jars/containers in the fridge. Heat as needed.
Quinoa Breakfast Links
- Lovely and Light Apple Almond Quinoa Oh She Glows
- Clustered Quinoa Granola What Katie’s Baking
- Honey Coconut Quinoa Eden Kitchen
- Pumpkin Pie Quinoa Bake Healthful Pursuit
- Raspberry Almonds Coconut Breakfast Quinoa Beantown Baker
- Snickerdoodle Quinoa Flake Bake Healthful Pursuit