Combine the cubed mango with the ginger preserve and stir thoroughly.
Combine the cinnamon with either the yogurt or quinoa. Stir thoroughly.
Use a tall glass/jar to make the parfait. Use 2-3 tablespoons of the quinoa, top with some of the mango mixture, then 2-3 tablespoons of the yogurt. Repeat the sequence. Enjoy!
Use ripe but firm mango so it's sweet but still easy to cut.
I do not recommend combining the mango with the ginger preserve ahead as the mixture will become watery. It's best to do this just before serving.
I recommend using a thick yogurt as runny yogurt will not work well with the layering.
To save time cook the quinoa ahead (according to packet instructions) and once cooled refrigerate (for up to 3 days) until you are ready to make your breakfast parfait. Quinoa will stay fluffy even after it's been in the fridge for a while, just give it a good stir before you use it.
Best served immediately. Serve with toasted seeds, nuts or fruit compote.