In a small pan (I use a small frying pan) combine the frozen cherries, maple syrup and water. Cook over a medium heat, stirring frequently and squashing the cherries down a little, until syrupy. This should take 5-10 minutes.
In a medium bowl, stir together the cooked quinoa, yoghurt, maple syrup and vanilla powder/extract.
In two jars, layer up your parfaits. Start with 1/4 of the quinoa yoghurt mixture in each jar, followed by a couple of teaspoons of almond butter. Layer 1/4 of the cherries into each jar.
Repeat with the remaining quinoa yoghurt mixture, almond butter and cherries. Top each jar with 1 tablespoon of toasted flaked almonds and dig in!
These Cherry Bakewell Quinoa Breakfast Parfaits are a great make ahead breakfast! Make them the night before and grab and go the next morning.