Savory Mediterranean Yogurt Parfait
Prep time
Cook time
Total time
Recipe type: Lunch
Cuisine: Mediterranean
Serves: 4
  • 2 cups cooked quinoa
  • 1 cup finely diced cucumber
  • ½ 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
  • ¼ 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 ⅓ cup yogurt then 2 tablespoons of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ 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.
Nutrition Information
Serving size: ¼ recipe Calories: 342 Fat: 13 Saturated fat: 3 Trans fat: 0 Carbohydrates: 36 Sugar: 8 Sodium: 600 Fiber: 5 Protein: 23 Cholesterol: 26
Recipe by Make Healthy Easy at