A delicious grab-and-go breakfast that is sure to perk you up:)
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)
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.
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.
Once quinoa is cooked, remove from heat and stir in liquid egg whites.
Step 4 – Layering the
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!