Strawberry Kiwi Quinoa Breakfast Parfait Food

STRAWBERRY KIWI QUINOA BREAKFAST PARFAIT

Steps:

• Whisk together the yogurt, honey and lime zest in a small bowl.
• Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.

BLUEBERRY KIWI QUINOA PARFAIT

Steps:

• Place the quinoa in a fine-mesh sieve and rinse well. Transfer to a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
• In a medium bowl, stir to combine the yogurt, honey, vanilla extract and lemon zest. To make filling the glasses easier and cleaner, transfer the yogurt to a large resealable plastic bag or piping bag and snip off a corner.
• Place two 12-ounce glasses on a work surface and start to layer into each glass about 2 tablespoons blueberries, 2 tablespoons diced kiwi, 1/2 cup yogurt, a spoonful of quinoa and a sprinkle of almonds. Repeat the layering a second time, then top with a spoonful of quinoa, a few almonds, and scatter additional fruit over the top. Serve immediately or cover and refrigerate overnight.

KIWI PARFAIT

Steps:

• In a Champagne glass, begin layering the sliced kiwi, cake and whipped cream until you reach the top of the glass. Finish with a spoon of cream and chopped kiwi. In the microwave, melt the chocolate according to directions. Fill a small piping bag with the chocolate and pipe a message onto the serving plate. Arrange the berries around the message and place the parfait in the center. Serve chilled.

BREAKFAST PARFAITS WITH FIG COMPOTE

Steps:

• Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.
• Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
• Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
• Preheat the oven to 375 degrees F.
• Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
• Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.

STRAWBERRY-LIME QUINOA PARFAITS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in lime zest; refrigerate 30 minutes., Layer 1/3 cup yogurt, 1/3 cup strawberries, 1/4 cup quinoa mixture and 1 tablespoon coconut into four parfait glasses. Repeat layers.