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Savory Yogurt Parfaits

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!
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Dessert, Lunch
Cuisine: American
Servings: 1 jar
Author: The Kitchen Prep


  • ¼ cup cooked quinoa
  • ¼ cup chopped pickled beets
  • ¼ tablespoons cucumber-yogurt sauce divided (see below for recipe)
  • ¼ cup chopped kale
  • ¼ cup shredded carrots
  • ¼ cup roasted chickpeas*

For Cucumber-Yogurt Sauce

  • ¼ cup Stonyfield Organic Whole Milk Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons finely diced English cucumber
  • ¼ 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.


*You can buy roasted chickpeas in the snack aisle of most health food or grocery stores. Otherwise, simply rinse and drain a can of chickpeas, pat dry, toss with desired spices and roast at 400 degrees on a baking sheet lined with foil for about 25-30 minutes (tossing occasionally) or until browned and crisp.