Pineapple-Red Quinoa Parfait

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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, Episode 6074

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Servings:

1

Ingredients

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

Directions

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

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