Breakfast / Middle Eastern
Cardamom Pistachio Overnight Quinoa Parfaits
Prep-ahead breakfast jars layered with creamy cardamom yogurt quinoa, roasted pistachios, and spiced citrus compote.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 4 hours 40 minutes, plus cooling
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains tree nuts, including any nut milk or nut butter listed.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Bring quinoa, almond milk, cinnamon stick, cardamom pods, and salt to a simmer. Cover and cook over low heat for 15 minutes until the quinoa is tender and the liquid is absorbed; rest off the heat for 5 minutes. Spread in a shallow dish to cool, then cover and refrigerate until cold, at least 4 hours or overnight. Cool the cooked quinoa in a shallow layer before chilling; mix in yogurt only once it is cold.
Discard the cinnamon and cardamom, then fold yogurt, honey, and vanilla into the cooled quinoa until creamy.
Combine orange segments, coconut sugar, and lemon juice in a bowl; let macerate 10 minutes to create a syrupy compote.
Layer jars with quinoa mixture, citrus compote, pistachios, pomegranate arils, and mint, repeating to fill each parfait.
Refrigerate for up to 48 hours; stir before eating if layers settle and top with extra pistachios for crunch.
0 of 5 steps complete
A little kitchen know-how
- Rinse quinoa until water runs clear to remove bitterness.
- Toast pistachios in a dry skillet for 3 minutes to intensify flavor.
- Use vanilla skyr for even more protein (adjust honey to taste).
Make it yours & keep it well
Use plant yogurt and maple syrup instead of dairy yogurt and honey for a vegan parfait.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Store the chilled quinoa base apart from citrus and nuts. Add mint and pistachios shortly before eating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 18 g · Carbohydrates 48 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I swap quinoa for oats?
Use a written overnight-oat recipe rather than copying this quinoa cooking method. Oats need different preparation and liquid quantities.
How do I make it vegan?
Use plant yogurt and maple syrup, adding the yogurt to cold quinoa. The texture and nutrition depend on the chosen products.
What if the quinoa is still firm?
Cook it until the grains open and become tender, adding a little milk if needed. Cooling does not finish cooking a firm grain.
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