You can quickly build a savory parfait using leftover quinoa, Greek yogurt, and ingredients you probably already have in your pantry. It’s a simple meal that’ll give you a well-rounded dose of protein, healthy fat, and filling fiber. Nutrition (per ¼ the recipe) Calories: 342; total fat: 13g; saturated fat: 3g; protein: 23g; carbohydrates: 36g; sugar: 8g; fiber: 5g; cholesterol: 26mg; sodium: 600mg Recipe and photo by Jenna Braddock, R.D.N., of Make Healthy Easy.
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Makes 4 servings
Prep time 10 min.
Ingredients
2 cups cooked quinoa 1 cup finely diced cucumber 1/2 cup loosely packed sun dried tomatoes, chopped 1 Tbsp red wine vinegar 2 Tbsp minced, fresh parsley Pinch of salt 3 cups plain low-fat Greek yogurt 2 cloves of garlic, minced 1 cup sliced, pitted black olives 1/4 cup chopped walnuts
How to make it
Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well, and set aside. In a separate bowl, mix yogurt with minced garlic. In a tall, round goblet or parfait cup, layer about ⅓ cup yogurt then 2 Tbsp of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ cup of yogurt. Then top with 2 more Tbsp of black olives. Lastly, sprinkle top with 1 Tbsp of chopped walnuts. Refrigerate if not eating right away.
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You can quickly build a savory parfait using leftover quinoa, Greek yogurt, and ingredients you probably already have in your pantry. It’s a simple meal that’ll give you a well-rounded dose of protein, healthy fat, and filling fiber.
Nutrition (per ¼ the recipe)
Calories: 342; total fat: 13g; saturated fat: 3g; protein: 23g; carbohydrates: 36g; sugar: 8g; fiber: 5g; cholesterol: 26mg; sodium: 600mg
Recipe and photo by Jenna Braddock, R.D.N., of Make Healthy Easy.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Ingredients
2 cups cooked quinoa 1 cup finely diced cucumber 1/2 cup loosely packed sun dried tomatoes, chopped 1 Tbsp red wine vinegar 2 Tbsp minced, fresh parsley Pinch of salt 3 cups plain low-fat Greek yogurt 2 cloves of garlic, minced 1 cup sliced, pitted black olives 1/4 cup chopped walnuts
How to make it
Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well, and set aside. In a separate bowl, mix yogurt with minced garlic. In a tall, round goblet or parfait cup, layer about ⅓ cup yogurt then 2 Tbsp of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ cup of yogurt. Then top with 2 more Tbsp of black olives. Lastly, sprinkle top with 1 Tbsp of chopped walnuts. Refrigerate if not eating right away.
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Makes 4 servings
Prep time 10 min.
Ingredients
2 cups cooked quinoa 1 cup finely diced cucumber 1/2 cup loosely packed sun dried tomatoes, chopped 1 Tbsp red wine vinegar 2 Tbsp minced, fresh parsley Pinch of salt 3 cups plain low-fat Greek yogurt 2 cloves of garlic, minced 1 cup sliced, pitted black olives 1/4 cup chopped walnuts
How to make it
Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well, and set aside. In a separate bowl, mix yogurt with minced garlic. In a tall, round goblet or parfait cup, layer about ⅓ cup yogurt then 2 Tbsp of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ cup of yogurt. Then top with 2 more Tbsp of black olives. Lastly, sprinkle top with 1 Tbsp of chopped walnuts. Refrigerate if not eating right away.
Makes 4 servings
Prep time 10 min.
Prep time 10 min.
Prep time
10 min.
Ingredients
- 2 cups cooked quinoa
- 1 cup finely diced cucumber
- 1/2 cup loosely packed sun dried tomatoes, chopped
- 1 Tbsp red wine vinegar
- 2 Tbsp minced, fresh parsley
- Pinch of salt
- 3 cups plain low-fat Greek yogurt
- 2 cloves of garlic, minced
- 1 cup sliced, pitted black olives
- 1/4 cup chopped walnuts
How to make it
Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well, and set aside. In a separate bowl, mix yogurt with minced garlic. In a tall, round goblet or parfait cup, layer about ⅓ cup yogurt then 2 Tbsp of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ cup of yogurt. Then top with 2 more Tbsp of black olives. Lastly, sprinkle top with 1 Tbsp of chopped walnuts. Refrigerate if not eating right away.
Combine quinoa, cucumber, sun dried tomatoes, red wine vinegar, parsley, and salt. Mix well, and set aside.
In a separate bowl, mix yogurt with minced garlic.
In a tall, round goblet or parfait cup, layer about ⅓ cup yogurt then 2 Tbsp of sliced black olives and then ½ cup quinoa mixture. Repeat with another ⅓ cup of yogurt. Then top with 2 more Tbsp of black olives. Lastly, sprinkle top with 1 Tbsp of chopped walnuts.
Refrigerate if not eating right away.
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