Grilled Peaches and Quinoa

Grilled Peaches n’ Quinoa Ball Jar Breakfast

Make ahead for quick, easy on the go nourishment to support your busy morning routine. We recommend making these on a Sunday to have for the coming week.
Servings 4 servings
Prep Time 30 minutes


  • 4 peaches halved and pits removed
  • 2 tsp Lunds & Byerlys maple syrup
  • 1 cup Cooked Lunds & Byerlys quinoa prepared according to package instructions
  • 1 cup Greek Gods honey yogurt
  • 1 tsp chia seeds
  • 1/2 cup Lunds & Byerlys roasted sunflower seeds unsalted
  • 1/2 pint raspberries or blueberries


  1. Preheat grill to medium high.
  2. Brush peaches with maple syrup. Place peach halves on the grill cut side down for 4-5 minutes. Flip and grill another 4-5 minutes, or until caramelized and juicy. Remove from grill and chill in refrigerator. (Can also be broiled on baking sheet, just watch them so they don’t burn.)
  3. When peaches cool slice each half into sixths. Toss with chia seeds.
  4. Place 2 tablespoons of quinoa in bottom of each of the four jars. Top with about an eighth of the peaches, two tablespoons of yogurt, 1 tablespoon sunflower seeds and 2 tablespoons berries. Repeat.
  5. Garnish top with a few raspberries, sprinkling of chia seeds and a couple fresh mint leaves (optional). Good for 4 days in refrigerator.

Recipe Notes

Optional ingredients: Fresh whole mint leaves