Savory Yogurt Bowl With Slow Roasted Tomatoes and Crispy Quinoa Granola
Serves: 4 servings
  • For the roasted tomatoes:
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • handful of fresh basil leaves
  • ¼ teaspoon salt
  • freshly ground black pepper
  • For the crispy quinoa granola:
  • ¼ cup red quinoa
  • ¼ cup millet
  • ¼ cup pine nuts
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon salt
  • 3 cups plain 2% fat Greek yogurt or your favorite unflavored yogurt
  • basil and lemon wedges for serving
  • olive oil for drizzling
  1. Pre-heat the oven to 300 degrees. Fill a medium saucepan with water. Rinse the quinoa and millet well and add to the saucepan. Add a tablespoon of salt to the water and bring to a boil. Reduce the heat to medium and cook the grains for 13-15 minutes until the grains start to split but aren't mushy. Drain and spread on a cookie sheet to cool for 15 minutes or until dry. Once the grains are dry toss with the tablespoon of olive oil, pine nuts, fennel seeds and lemon zest. Bake the granola for 40-45 minutes until toasted and crispy.
  2. Line a cookie sheet with parchment paper and toss the tomatoes with the olive oil and basil. Roast the tomatoes along with the granola for 45 minutes until the skins are shriveled and are just beginning to split. You can prepare the tomatoes ahead and keep them in the fridge for up to three days.
  3. To serve, divide the yogurt between 4 bowls, top with a spoonful of the tomatoes, a sprinkling of the granola, some fresh basil and a slice of lemon. Finish with an additional pour of good quality extra-virgin olive oil if desired.
  4. Alternatively you can layer the yogurt into mason jars alternating the yogurt with the tomatoes and granola. The parfaits will keep for three to four days in the fridge.
Recipe by Scaling Back at