Blueberry and Grilled Peach Quinoa Parfaits
A healthy snack that is also nutritious enough for breakfast, but still sweet and satisfying for a dessert.
Prep Time 5 minutes
Cook Time 8 minutes
chilling time 30 minutes
Total Time 43 minutes
Servings 4 parfaits
- 2 large peaches halved and removed from the pit
- 1 cup cooked and cooled quinoa prepared as per package instructions
- 1 cup blueberries
- 1 cup vanilla Greek yogurt or plain, or your flavor of choice
- 4 teaspoons maple syrup or honey or agave
- 4 teaspoons chopped pecans
Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator for at least 30 minutes. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
If desired, remove the peels and chop the peaches into about 1/2 inch pieces.
Place about two tablespoons of quinoa in the bottom of each of the four jars, glasses or bowls. Top each with about two tablespoons of blueberries, about an eighth of the peaches, two tablespoons of yogurt, half a teaspoon of maple syrup, and half a teaspoon of pecans.
Repeat the layers, then top with a reserved peach slice or a couple of blueberries for garnish, if desired.
Serving: 1parfait | Calories: 202kcal | Carbohydrates: 36g | Protein: 8g | Fat: 4g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 357mg | Fiber: 3g | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 9.3mg | Calcium: 24mg | Iron: 1.1mg