Prep and measure everything first — have the cooked quinoa chilled (important so it doesn't warm and break down the yogurt layers), hull and slice the strawberries, zest the lemon, and measure the honey and almonds. Mise en place speeds assembly and ensures the textures stay distinct in the parfait.

Toast the almonds: place the 4 tbsp sliced almonds in a dry skillet over medium heat. Stir constantly for 2–3 minutes until they turn golden at the edges and smell deeply nutty. Remove to a plate to stop cooking. Why: dry toasting blooms the almonds' oils and dramatically increases their flavor and crunch; removing them immediately prevents burning and bitter flavor.

Macerate the strawberries: in a medium bowl, combine sliced strawberries with 2 tablespoons honey and 2 tsp of the lemon zest. Toss gently and let rest 5–10 minutes. This pulls out natural juices and marries the strawberry flavor to the honey and lemon. Why: macerating softens the berries just enough to create a glossy syrup that will mingle with the yogurt and quinoa without turning the berries to mush.

Brighten the quinoa: place the cooled quinoa in a bowl, add a small pinch of kosher salt (optional) and 1 tsp lemon zest, then fluff with a fork. If your quinoa feels clumpy, break it apart — a fork keeps the grains light and separate. Why: the light seasoning and zest lifts the naturally mild, nutty quinoa so each spoonful contrasts with the creamy yogurt.

Flavor the yogurt: in a separate bowl gently fold the remaining 1 tbsp honey (or to taste), the remaining 2 tsp lemon zest and 1/2 tsp vanilla (optional) into the Greek yogurt. Taste and adjust: a small pinch of salt at this stage can heighten sweetness and round the flavors. Why: gently folding prevents the yogurt from becoming watery and lets the lemon perfume the base without overworking it.

Assemble the parfaits: choose clear glasses or small bowls for an elegant look. Start with 2–3 tablespoons of quinoa as the base (this gives a chewy foundation that holds up to spooning). Spoon about 3/8 cup (roughly 1/2 cup) of the lemon-honey yogurt over the quinoa, then add a generous spoonful of macerated strawberries with some of their syrup. Repeat once more for two layers, finishing with strawberries on top.

Garnish and finish: sprinkle the toasted almonds over each parfait (about 1 tbsp per serving), tuck 4–5 mint leaves in for aroma and color, and finish with a light grating of lemon zest for brightness. Why: the warm toasted almonds give a textural contrast to the creamy and juicy layers, while mint and extra zest provide aromatic lift.

Serve immediately or chill for 10–15 minutes. If you refrigerate longer, wait to add almonds until serving to preserve crunch. Why: short chilling helps flavors meld and the parfait firm up slightly; extended chilling can soften toasted nuts and change the texture of the quinoa.