This breakfast parfait combines quinoa, fresh cranberry sauce, toasted almonds and European yogurt for a seasonal, satisfying breakfast on-the-go!

This post may contain sales affiliate links. Please see my full Disclosure Policy for details.

Have leftover cranberry sauce from Thanksgiving? If you are looking for ways to use it, you've come to the right place! This breakfast parfait layers that leftover cranberry sauce with yogurt and quinoa for an easy, single-serving weekday breakfast.

Quinoa in a mason jar topped with cranberry sauce and yogurt

Contents:

Notes from the Kitchen
Key Ingredients
Recommended Tools
How to make this recipe
Make Ahead Tips
More breakfast recipes
Quinoa Cranberry Breakfast Jar Parfait Recipe

Quinoa in a dessert glass topped with cranberry and yogurt

Notes from the Kitchen

Use fresh cranberry sauce. You can use any fresh cranberry sauce for this recipe - this quick and easy Orange Cranberry Sauce works well. I do recommend one that is more sauce-like for this recipe. And since it's that time of year, if you have some cranberry sauce leftover from Thanksgiving this is a great way to use it up.
My favorite European style yogurts: For European-style yogurt, I prefer Siggi's, however, you can use any plain yogurt in this recipe. And if you are lucky enough to live someplace where you can get it, I'd highly recommend Straus Family Creamery European yogurt. It's my absolute favorite!
Use a non-stick skillet to toast the almonds: I almost always use a non-stick skillet for toasting nuts. It's quick and easy, and you don't have to turn on the oven. Just place the nuts in a dry skillet over medium-low heat. Depending on the type of nuts, it usually takes 8 - 15 minutes for them to toast.

Key Ingredients

The full list of ingredients and quantities can be found in the recipe card below.

Quinoa: I typically use white quinoa but if you have leftovers of a different type, feel free to use that instead.
Fresh cranberry sauce: You can either make this yourself or buy it premade. If it's not the holiday season, premade might be a bit more challenging to find.
European yogurt: I like the consistency of European style yogurt for this recipe but you can also use Greek yogurt. Plain yogurt is the recommended flavor.
Sliced almonds: You can find these in bags in the baking aisle or in the bulk food section. Slivered almonds will also work.

Recommended Tools

8.5 oz. Quattro Stagioni Canning Jar – The smaller version of the classic canning jars are perfect for storing and transporting small servings of food. They also work great for desserts for picnics! A set of four should be good for most kitchens.

How to make this recipe

This is an incredibly simple recipe. Just layer the quinoa, yogurt, cranberry sauce and toasted almonds into a bowl and enjoy! See the recipe card below for full details.

Make Ahead Tips

This recipe is a good one to add to your weekly meal prep routine. You can make both the quinoa and cranberry sauce at the beginning of the week. You can even freeze some of the cranberry sauce if you want to! I usually make the jars with the quinoa, cranberry and yogurt already added in and then top them with the toasted almonds I'm ready to eat.

More breakfast recipes

If you are looking for more weekday breakfast options check out these reader favorites:

Click here to subscribe to Urban Foodie Kitchen's Newsletter for free and fresh small batch recipes right to your inbox!

If you try this recipe, be sure to let me know! Leave a comment with a star rating below.

You can also take a photo & tag @urbanfoodiekitchen on Instagram.

Quinoa Cranberry Breakfast Jar Parfait Recipe

Author: Kathryn | Urban Foodie Kitchen

This parfait combines quinoa, fresh cranberry sauce, toasted almonds and European yogurt for a seasonal, satisfying breakfast on-the-go!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast & Brunch

Cuisine American

Servings jars

Ingredients

¼ cup quinoa
½ cup water
¼ cup sliced almonds
⅔ cup fresh cranberry sauce
6 oz European, or other, plain yogurt

Instructions

Cook the quinoa. Add the water and quinoa to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
Toast the almonds. While the quinoa is cooking heat a small non-stick skillet over medium-low heat. Add the almonds and toast for 8-10 minutes, shaking the pan occasionally to ensure they toast evenly.
Assemble the parfaits. Divide the quinoa between two mason jars, or serving dishes, add the cranberry and yogurt. Top with toasted almonds. Serve, or store in the refrigerator for breakfast later in the week.

Notes

If storing the jars for a day or two I'd recommend leaving the almonds off until just before serving so they stay crunchy.

Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

This post was originally published in November 2018. It was updated in November 2024 with some new information. No changes were made to the original recipe.

Comments