Gluten-Free Blueberry Quinoa Parfait
This simple, versatile recipe can be enjoyed at home in a mason jar or parfait glass or on-the-go in a paper cup or re-sealable container. It can serve as breakfast, a mid-day snack or even dessert, making it the poster-parfait for multi-purpose eating.
¼ cup gluten-free granola or muesli
6 ounces yogurt or dairy-free yogurt of choice
½ cup fresh blueberries
½ cup cooked quinoa, chilled
1 teaspoon ground flax seeds
¼ teaspoon ground cinnamon
Pinch of nutmeg
1. Layer granola, yogurt, blueberries and quinoa in a tall glass or mason jar.
2. Top with flax seeds, cinnamon and nutmeg. Sprinkle with additional granola, if desired. Serve immediately.
Each serving contains 418 calories, 14g total fat, 8g saturated fat, 0g trans fat, 22mg cholesterol, 106mg sodium, 64g carbohydrate, 7g fiber, 29g sugars, 13g protein, 32Est GL.
Amie Valpone (thehealthyapple.com) is a personal chef, culinary nutritionist, recipe developer, food photographer and writer specializing in simple, allergy-friendly, clean recipes for the home cook.