Pineapple-Red Quinoa Parfait

This yogurt and quinoa breakfast dish from nutritionist Cynthia Sass's "Cinch!" cookbook gets an extra boost of nutrition from a surprising source: cinnamon. The flavorful spice contains four times as many antioxidants as a handful of blueberries.

Also Try: California Sunshine Salad, Mediterranean Broccoli Couscous Platter, Salmon-Ginger Rice Bowl
The Martha Stewart Show, January 2011
  • Yield Serves 1
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  • 1/2 teaspoon ground cinnamon
  • 6 ounces plain fat-free Greek or soy yogurt, preferably organic
  • 1 cup fresh pineapple, cut into chunks
  • 1/2 cup cooked red quinoa, chilled
  • 2 tablespoons sliced almonds


  1. Fold cinnamon into yogurt. In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.

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