Preheat the oven to 250˚F (120˚C, or gas mark ½).
Rinse (and soak, if desired) the quinoa, and spread out in a thin layer on a baking tray covered with parchment paper.
Bake until the liquid has evaporated, 15 to 20 minutes.
Make the granola recipe as directed, replacing the maple syrup with the honey and using the quinoa in place of the pecans.
To make the parfait: Place the blueberries in a small saucepan along with the honey, lemon juice, ginger, and lemon zest.
Heat over medium-low heat until the blueberries are juicy, 5 to 6 minutes.
Remove from the heat and let cool.
Swirl the blueberries into the yogurt.
Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.
