Quinoa, Avocado, and Berry Parfait
5 from 1 vote

This vegan quinoa, avocado, and berry parfait is a fresh, nutritious, whole foods breakfast idea that’s easy to meal prep! The parfait features a luscious, vanilla avocado pudding, which is layered with fresh berries and fluffy, whole grain quinoa.

A weck mason jar is filled with layers of cooked quinoa, berries, and a creamy, vanilla lemon avocado pudding.

If you’re a fan of conventional yogurt and granola parfaits, then this creative, wholesome, vegan quinoa, avocado, and berry parfait may right up your alley!

Sure, the parfait is a little different. For one thing, it features a fluffy, cooked whole grain—quinoa—rather than crunchy granola.

The creamy component isn’t yogurt, but rather a vanilla-scented avocado pudding.

Then, of course, there’s fruit; in this case, it’s red and blue fresh berries.

Altogether, it’s a very delicious mixture, prepared with nutrient-dense plant-based ingredients.

If that’s not enticing enough, then I can tell you that the parfait is also easy to prepare and a perfect candidate for vegan meal prep. What could be better?

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What’s a breakfast parfait?

Parfaits originated as a French dessert. Traditionally, they were made with a custard-like cream or meringue, served in a mold.

In the United States, this dessert evolved as a concept. Nowadays, it refers to layered dishes that feature a creamy component (ice cream or yogurt), granola, fruit, and sometimes syrup.

As a breakfast option, the mixture is typically yogurt, fruit, and granola.

I enjoy traditional breakfast parfaits! They’re easy to make with your favorite vegan yogurt and granola, store-bought or homemade.

However, this quinoa, avocado, and berry parfait is a different, untraditional spin on that formula.

A creamy avocado pudding

One of my favorite things about luscious Hass avocado is that it can be easily transformed into super creamy, vegan puddings.

I’ve made many versions of such puddings. Usually, I opt for a chocolate flavor profile, which is the case with my raw chocolate avocado pudding, lovingly nicknamed “chocomole.”

I’ve also made a version that includes sweet potato and one that’s spiced with cinnamon and chili.

The pudding in this recipe is different. Instead of a chocolate flavor profile, it features a mildly sweet, vanilla flavor.

The pudding is so easy to make! Simply add Hass avocado, a non-dairy milk of choice, vanilla extract, a teaspoon of lemon juice, and a pinch of salt to a food processor or blender.

My favorite way to enjoy this luscious, creamy pudding is piled into the berry parfait that I’m sharing today.

However, it can also be enjoyed on its own, as a snack or light dessert.

An image of a pale green, avocado vanilla pudding in a mini-blender.
Once blended, the avocado vanilla pudding can be layered into this berry parfait, or it can be enjoyed on its own, as a snack.

If you’d like to transform it into an easy, meal-prep-friendly vegan breakfast, then here’s how to do it.

How to make quinoa, avocado, and berry parfaits

To make these fun, playful parfaits, you’ll simply need to prepare the components. This can be done in stages, or all at once.

Step 1: Cook the quinoa

The quinoa for this recipe should be simmered on the stovetop for about 13 minutes, fluffed, then rested.

Note that the quinoa does need to chill before assembling the berry parfaits. Warm quinoa isn’t the goal here!

The quinoa will need about two hours in the fridge for this chilling process. If you like, you can chill it overnight prior to making the parfaits.

Once the quinoa is ready, it’s time to more forward with the recipe.

Step 2: Prepare the avocado pudding

The avocado pudding, which is described above, can also be prepared in advance of layering the parfaits.

The avocado pudding can be stored in the fridge for up to two nights. I recommend storing it with a light layer of plastic wrap positioned gently over its surface, to help prevent browning.

Step 3: Layer with berries and enjoy

The third step in preparing the berry parfait is simply to layer your components together: cooked quinoa, avocado pudding, and berries.

You can use whichever berries you love for the recipe. My favorites are quartered strawberries, blueberries, and raspberries.

Step 4: Enjoy or store

At this point, you can enjoy the parfaits right away.

However, if you’d like to make them for a vegan meal prep breakfast, you can prepare the parfaits and then store them for up to three days in airtight containers in the fridge.

I like to use mason jars for assembling my parfaits.

More nutritious make-ahead vegan breakfasts

If the berry parfait is right up your alley, then you may enjoy a few more easy, make-ahead vegan breakfast options. Here are just a few of my favorites:

A weck mason jar is filled with layers of cooked quinoa, berries, and a creamy, vanilla lemon avocado pudding.
5 from 1 vote

Quinoa, Avocado, and Berry Parfait

Author – Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling time 2 hours
Total Time: 2 hours 25 minutes
Yields: 4 servings


For the parfaits

  • 1 cup dry quinoa (180g)
  • 2 cups mixed, fresh berries of choice

For the avocado pudding

  • 1 medium or large Hass avocado
  • 2 tablespoons maple syrup, agave, or date syrup
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 1/4 cup non-dairy milk of choice (60ml)


  • Rinse the quinoa through a fine sieve under cold, running water.
  • Drain and transfer the quinoa to a pot and add 1 3/4 cups water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer the quinoa for 13 minutes, or until all of the water has been absorbed. Remove the quinoa from heat and fluff it with a fork. Re-cover and allow it to sit for five minutes. Transfer the quinoa to an airtight container and to the fridge. Allow it to cool for two hours, or until the quinoa is chilled.
  • Before assembling the parfaits, make the avocado pudding by blending all of the ingredients together in a blender or food processor till smooth.
  • Layer a quarter cup of quinoa at the bottom of a clear glass or mug. Place a 1/4 cup of the pudding over the quinoa, then top with a quarter cup of berries. Repeat the layers, then repeat the whole process in your three additional containers.

I hope that you’ll enjoy this unique breakfast as much as I do!


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Categories: Breakfast
Method: Stovetop
Ingredients: Quinoa
Dietary Preferences: Gluten Free, No Oil, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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Recipe Rating

  1. This looks delicious. I’m a fool for a breakfast parfait! Lately, avocados are finding their way into all meals of the day so this is right up my alley. Thanks for the great idea, Gena!

  2. This looks so great! I love the chocolate, of course, but I think at heart I’m a vanilla kinda girl. I don’t have quinoa on hand (horrors!) but I’m making it this morning and plan to layer it with local blueberries and strawberries.

  3. How do you cook your quinoa to look so perfectly? I’ve used 1 c dry to 2 c water, and I end up w/gloppy mush.

  4. I’ve made plenty of avocado puddings and icings, but I’d never think to combine it with quinoa. Very nice recipe!

  5. Avocado pudding is one of my favorite breakfasts! I usually just blend up an avocado, a banana, and a couple dashes of vanilla extract in a food processor; I like my simple version even better than the chocolate kinds. That being said, your parfait looks mighty delicious, so I am definitely going to add it to my repertoire of morning meals.

  6. my kids love parfaits! We all do:) They are so pretty and versatile…Normally we layer Trader Joe’s vanilla soy yogurt, homemade granola and whatever fruit we have, apple, banana, blueberries are a mainstay…but I am totally going to make this. They LOVE raspberries (who doesn’t!) and so far the avocado chocolate pudding has not been a hit but I am determined to make them believers! Thanks Gena- I came over here looking for something new & yummy and behold I found it!

  7. You have such a knack for taking the simplest ingredients and making something insanely creative out of them. I’ve never seen anyone make vanilla avocado pudding before–only chocolate! But what stands out the most to me about this breakfast is the texture combination. I’m a huge texture person (and flavor, but, well, duh) and I’m loooving the idea of the quinoa with the creamy avocado and juicy berries. This is going to be a must-make for me.

  8. one time I tried quinoa for breakfast and it was a disaster! But maybe in a smaller quantity and with some nice cream it might work better.
    hope you had a happy 4th.

  9. Yummm!!! That looks so adorable and so delicious! And it’s awesome that you made a parfait without yogurt ๐Ÿ™‚ definitely trying this out!

  10. Hi Gena,

    If substituting extract for the vanilla bean, how much would you use?

    Thanks, and hope to try this soon! I am thinking it would also be good with steel cut oats in lieu of the quinoa.


  11. Beautiful, beautiful breakfast. You make healthy eating so effortless and delicious Gena! I love chocolate avocado pudding but haven’t branched out in using it in other sweet recipes yet.

  12. Oooooh, this looks amazing! I recently discovered how great sweet quinoa is for breakfast, especially when cooked the night before – cooled down and served with homemade almond milk. But I bet in your parfait it tastes even better.

  13. I love the idea of this! I’m still finding saying goodbye to yogurt kind of hard. There are no decent alternatives in the UK so I was actually thinking of using an avocado pudding as a substitute and this has me completely convinced! I adore quinoa too. I’d quite like to try this with buckwheat too? Also those have to be the most perfect looking raspberries ever!

  14. I’m on an avocado roll recently; I put it in everything (including a muffin recipe I am posting on my blog this week)! There’s something about eating green food that is very satisfying ๐Ÿ™‚

  15. You could put avocados on a shingle and I would still think it was delicious, so this looks pretty darn good (although I would omit the fruit as I not that into super sweet.) Anyway, my point of this comment was to tell you how gorgeous your photos have been as of late. Whatever you’re doing, keep doing it. Absolute art!

    • What a kind comment, Abby!!! I’m a work in progress with photography (and everything). So glad that the work is paying off ๐Ÿ™‚

    • I agree with you, Abby. This is a great breakfast recipe but I would prefer it not to be super sweet and revise it a little bit. This looks so healthy and yummy! ๐Ÿ˜€