California Olives Logo
Industry

Savory Mediterranean Yogurt Parfait

Jenna Braddock

  • 4 servings

Ingredients

  • Ingredients

    • 2 cups cooked quinoa
    • 1 cup finely diced cucumber
    • 1/2 cup loosely packed sun dried tomatoes, chopped
    • 1 tablespoon red wine vinegar
    • 2 tablespoons minced, fresh parsley
    • Pinch of salt
    • 3 cups plain low fat Greek yogurt
    • 2 cloves of garlic, minced
    • 1 cup sliced California Black Ripe Olives
    • 1/4 cup chopped walnuts

Directions

  1. Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well and set aside.
  2. In a separate bowl, mix yogurt with minced garlic.
  3. In a tall round goblet or parfait cup, layer about 1/3 cup yogurt then 2 tablespoons of sliced black olives and then 1/2 cup quinoa mixture. Repeat with another 1/3 cup of yogurt. Then top with 2 more tablespoons of black olives. Lastly, sprinkle top with a tablespoon of chopped walnuts.
  4. Refrigerate if not eating right away.

 

Notes
I used plain sun dried tomatoes but you can use the kind stored in oil. Just drain off some of the oil before chopping.