Blueberry Lemon Chia Compote Quinoa Parfaits

  • By Amanda Li
  • 10 Jun, 2016

A delicious grab-and-go breakfast that is sure to perk you up:)


1 cup quinoa, rinsed and drained
2 cups almond milk  
½ cup pasteurized liquid egg whites
2 cups blueberries*
2 medjool dates, chopped
1 large lemon, zested and juiced  
2 tbsp chia seeds
2 tbsp almonds, slivered or sliced**
¼ cup yogurt (optional garnish)

*If using frozen blueberries, defrost in the microwave or stove-top first. **Try switching it up and swap for walnuts, pecans or pistachios!


Step 1

In a small pot, combine quinoa and almond milk. Cover with a lid, and over medium-heat, bring to a boil. Reduce to a simmer and continue cooking for 12 minutes.

Step 2

Meanwhile, in your blender combine blueberries, dates and both the lemon zest and juice. Blend until smooth. Transfer to a bowl and stir in the chia seeds.

Step 3

Once quinoa is cooked, remove from heat and stir in liquid egg whites.

Step 4 – Layering the Jars
In 250ml-sized mason jars or containers, start layering your breakfast parfait starting with ¼ cup cooked quinoa, followed by 2 tbsp blueberry lemon chia mixture, repeat once more and finish with a dollop of yogurt and sprinkling of nuts. Have a bigger appetite? Not a problem, just layer the parfaits a few more times! Assembled quinoa parfaits can be stored in the fridge for up to 4 days!

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