Savory Yogurt Parfaits! Whether you’re on the go or simply need a moment to savor a nutritious bite, this layered snack will hit the spot. Quinoa, beets, kale and carrots are divided by a cool, creamy yogurt and cucumber sauce and topped off with flavorful roasted chickpeas for some crunch!
Disclosure: This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. I received an item of clothing to for review as a part of this month’s campaign. As always, the opinions here are all my own!
“Worry Wart” is how my Kindergarten teacher described me to my mother during a parent-teacher conference just weeks into the school year. What exactly I was worried about at the ripe old age of 5 is beyond me, but the anecdote that I’ve heard throughout the years is proof that I was simply born a little high-strung.
Call it perfectionism, Type A personality, being “nitpicky”… I’ve learned to accept and work with this personality trait and even embrace it. That’s the magic of getting older, I guess.
That being said, relaxation does NOT come easily for me. It seems that my mental “To Do” list is never-ending, and I rarely take time to kick back and take a breath since there’s always another task to cross off and chore to be done. On the positive side, that means I’m rarely ever “bored” — you can’t be bored when you have a running list of 5 billion things that need tending to. On the negative side, sometimes I forget to “decompress” and consequently end up stressing myself out unnecessarily. This is usually when my sweet husband looks at me and gently suggests, “Hey, maybe you should take a break for a bit. Why don’t you go lie by the pool for a little while?”, which is Husband-ese for, “Get your stressball self out of the house before you take us all with you on a ride to Crazy Town.” I married a good one.
With the thousands of things I worry about daily swirling around my ever-crowded mind, it’s nice to know that there are things I don’t have to give a second thought to, and I appreciate anyone and anything that grants me that gift!
This month, my friends at Stonyfield and prAna have partnered in a campaign with a mission to encourage taking the time to find and be “#TheWholeYou.” Brands like theirs take such great care in what they put into their products, how they make them and who they’re for that when I use them for myself and my family, I can almost hear them say, “Hey, we’ve got your back. Take a deep breath and relax!”
When I eat Stonyfield products and wear prAna clothing, I know that not only am I using something wholesome and organic, but that I’m also helping the greater good by supporting brands that take purposeful steps to actively care for our environment and our world. That’s heavy stuff to think about!
So, while Stonyfield & prAna are busy lightening my load, I think I’ll take my husband’s advice and do my thinking poolside. But — just to be safe — I’m taking both of them along with me!
Savory Yogurt Parfaits
- 1/4 cup cooked quinoa
- 1/4 cup chopped pickled beets
- 1/4 tablespoons cucumber-yogurt sauce divided (see below for recipe)
- 1/4 cup chopped kale
- 1/4 cup shredded carrots
- 1/4 cup roasted chickpeas*
For Cucumber-Yogurt Sauce
- 1/4 cup Stonyfield Organic Whole Milk Greek yogurt
- 1 teaspoon fresh lemon juice
- 2 tablespoons finely diced English cucumber
- 1/4 teaspoon dill weed
- Make Cucumber-Yogurt Sauce: In a small bowl, mix together the sauce ingredients until well-combined. Set aside.
- Assemble Parfait: In a mason jar or similar container, start by spooning in a layer of cooked quinoa. Top with chopped beets.
- Spoon in about half of the Cucumber-Yogurt sauce, spreading all the way to the sides.
- Add a layer of kale, followed by carrots. Spoon the remaining yogurt sauce on top of the carrot layer.
- Finish off the parfait by topping with roasted chickpeas.