Patriotic breakfast parfait

Patriotic Breakfast Parfait

A refreshing parfait that you create from healthy ingredients and can enjoy for a light yet filling breakfast.
Course Breakfast
Cuisine American
Servings 4



  • 8 large strawberries hulled and sliced
  • 2 cups red quinoa prepared and cooled
  • 4 tbsp fresh lemon juice
  • 1 tsp ground ginger


  • 1 15 oz can butter beans
  • 3 tbsp plant-based milk e.g., soy, oat, almond
  • 2 tbsp agave
  • 1 tsp sunflower butter


  • 1 cup blueberries


  • 1 cup corn fresh or thawed from frozen
  • 2 tbsp maple syrup
  • 4 tbsp walnuts chopped


Prepare Red Layer

  • Divide the sliced strawberries between (4) breakfast bowls or wide-mouthed glasses.
  • In a mixing bowl, combine the red quinoa with the lemon juice and ground ginger.
  • Place 1/2 cup of the quinoa mixture on top of the sliced strawberries in each bowl.

Prepare White Layer

  • In a mixing bowl, mash the butter beans until smooth and creamy. Add your favorite plant-based milk, the agave sweetener and the sunflower butter. Stir until well combined.
  • Evenly divide the buttery bean mixture between the bowls and smooth gently over the red layer.

Prepare Blue Layer

  • Place 1/4 cup of blueberries on top of the white layer in each bowl.

Prepare Sunshine Layer and Optional Topping

  • In a small bowl, combine the corn and the maple syrup.
  • Place 1/4 cup of the sweetened corn on top of the blue layer in each bowl. Add nuts, if desired.


Chris Kalinich is a plant-based culinary instructor and nutrition educator living in Sedona, Arizona who services the wellness needs of northern Arizona and beyond by teaching healthy cooking classes through her business Plant 2 Platter.
Photo by Chris Kalinich