Yields:
1 serving
Chef notes
Here are some variations to try:
- Diced fresh tomatoes and cucumbers layered with bulgur wheat (the cucumbers give off a lot of liquid as they chill, so this one isn’t as good for making more than a few hours ahead of time)
- Leftover roasted root vegetables (I like carrots, beets, and sweet potatoes) layered with oat groats
- Diced fresh or roasted red and yellow bell pepper layered with quinoa
- Diced avocado and cooked beets layered with brown rice
Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons cooked, chilled grains (such as bulgur wheat, quinoa, or barley)
- ½ cup diced vegetables
- Pinch flaky sea salt and za’atar, for serving (optional)
- ½ teaspoon extra-virgin olive oil
Preparation
Give to yogurt a good stir to smooth it out. In a small bowl or glass half-pint jar, put ¼ cup of the yogurt. Top it with the cooked grain and half the vegetables. Add the remaining yogurt and top with the remaining vegetables. At this point, you may cover and chill the parfaits for up to 24 hours, or serve immediately.
To serve, you may top off your parfait with a small drizzle of olive oil, a pinch of good salt, and/or a sprinkle of za’atar.
