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
RED LAYER
- 8 large strawberries hulled and sliced
- 2 cups red quinoa prepared and cooled
- 4 tbsp fresh lemon juice
- 1 tsp ground ginger
WHITE LAYER
- 1 15 oz can butter beans
- 3 tbsp plant-based milk e.g., soy, oat, almond
- 2 tbsp agave
- 1 tsp sunflower butter
SUNSHINE LAYER
- 1 cup corn fresh or thawed from frozen
- 2 tbsp maple syrup
- OPTIONAL TOPPING
- 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 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