Last year over July 4th weekend, I prepared a red, white and blue parfait with buckwheat and fruit puddings. I didn’t make anything with quite so patriotic a color scheme this year, but I did make a tasty breakfast over the holiday weekend, and it also took the form of a parfait. This one was a quinoa, avocado vanilla pudding, and berry parfait, and I think it’s going to be a new breakfast favorite.
I am no stranger to the delights of avocado pudding, though I typically enjoy it in the chocolate variety (see my chocomole post here). That said, said, avocados blend up nicely with berries, bananas and other fruits, and as I just discovered, they also taste wonderful with fresh vanilla bean. The pudding in this parfait would also make a nice snack, a refreshing dessert, or a nice breakfast component. If you don’t have fresh vanilla bean, vanilla extract is totally fine.
This is equally adorable with blueberries, raspberries, or blueberries. Choose whichever you like the best. I hope you all had lovely holiday weekends, and that you’ll enjoy this unique breakfast as much as I do!
Images courtesy of Lighter.