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Blueberry and Grilled Peach Quinoa Parfaits

A delicious parfait with blueberries, peaches and cooked quinoa. Plus, vanilla Greek yogurt! Recipe by Cupcakes & Kale Chips.
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Ingredients
  

  • 2 Peaches halved and remove from the pit
  • 1 cup cooked and cooled quinoa prepared as per package instructions
  • 1 cup blueberries
  • cup Two containers or about 1 vanilla Greek yogurt or plain or your flavor of choice
  • 4 teaspoons maple syrup or honey or agave
  • 4 teaspoons chopped pecans

Instructions
 

  • 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. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
  • Remove the peels, if desired, 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.

Notes

Photo by Cheryl Style
Keyword blueberry, peach, quinoa
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