Savory Mediterranean Yogurt Parfait


  • 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


  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.


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

Recipe by:

Jenna Braddock