Yogurt with Toasted Quinoa, Dates, and Almonds
Breakfast! Snack! Light lunch!
All your ingredients ready to go. That's the quinoa on the left, in a pan for toasting on the stovetop.
Chop your dates -- they're sticky little buggers.
Chop the toasted almonds and pistachios -- I do them together.
Toasted quinoa.
Now start speckling the yogurt with all of the toppings.
A light shower of lemon zest and olive oil.
Share
- ✉
-
Author Notes: Last November, Merrill and I and our friend Sharelle pored over the lunch menu at Sitka & Spruce in Seattle. And we all immediately homed in on the strangest item on the menu: yogurt with toasted quinoa, dates, almonds, and rose salt. The dish -- the clear winner on our crowded table -- was like a Turkish recipe in a West Coast cloak. At home, without rose salt, a little digging in my pantry produced a jar of olive salt, which worked beautifully. A good flaky sea salt will work just fine, as well. - amanda
Serves 1 (can easily be doubled, tripled, etc.)
- 1/2 tablespoon red quinoa
- 5 shelled pistachios (raw or salted, either will work), chopped
- 5 almonds, chopped
- 6 ounces whole milk Greek yogurt
- 2 medjool dates, pitted and chopped
- Pinch of freshly grated lemon zest
- Flaky sea salt or other coarse salt -- or olive salt if you can get hold of some
- 1 to 2 teaspoons best quality olive oil
- Heat the oven to 350 degrees F. Pour the quinoa into a small saute pan and place over medium heat. Toast the quinoa -- it will begin popping when it's toasted, and as soon as it is pour it into a bowl to cool. Spread the pistachios and almonds in a small baking dish and toast in the oven for 5 minutes. Remove and let cool.
- Spread the yogurt on a small plate or shallow bowl. Sprinkle on the quinoa, pistachios, almonds, and dates. Fleck with lemon zest and sea salt, and finish with a sprinkling of olive oil.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
3 months ago ortolan
Oh. My. God. This was so much more delicious that I would have ever expected. I used prunes instead of dates, and pecans instead of almonds, and drizzled a bit of honey over the top along with the olive oil for good measure--the flavors came together anyway so beautifully--thank you for this remarkable recipe!
3 months ago amanda
Amanda is a co-founder of Food52.
Hey -- glad you tried it. Lots of others also altered the recipe with success; seems to be built for personalization. And if you ever get to Seattle, Sitka & Spruce is a must!
3 months ago ortolan
I shall indeed!
3 months ago fmacmac
Everyone I have made this for loves it; even though I have to sometimes to persuade them to try it. It's such a delicious, healthy breakfast!
5 months ago Hilarybee
I love this recipe, thank you. I use just almonds and changed out orange zest for the lemon. I drizzled a citrus infused olive oil on top this time and it was even more excellent.
6 months ago The Mistress of Spices
Would regular quinoa be an OK subtitute for red quinoa?
6 months ago amanda
Amanda is a co-founder of Food52.
Absolutely.
6 months ago Lauren Paige
Saw this and wanted it immediately! Didn't have much on hand, but improved with olive oil, orange zest, almonds, raisins, and flax seeds. Delish!
11 months ago fitsxarts
This is incredible. And the perfect excuse to use some pistachio oil I bought yesterday. Thanks for another winner, Amanda!
11 months ago amanda
Amanda is a co-founder of Food52.
Happy to hear you like it!
11 months ago amanda
Amanda is a co-founder of Food52.
Also, here's another great use for that pistachio oil; http://www.food52.com/recipes...
about 1 year ago epicureanodyssey
Just returned from Seattle where for lunch one day, 3 of us devoured most everything on the menu, including that day's yogurt topped with rhubarb compote, honey and toasted black quinoa. DIVINE!
about 1 year ago WSIEFBT
Hey Amanda, really sorry I didn't link you. I always do it and just forgot this time. Will never happen again :)
I love your recipe!
about 1 year ago amanda
Amanda is a co-founder of Food52.
No worries, and thank you for making the fix. I did get a little Def Con 1 -- next time will wait a bit before leaving public comments.
about 1 year ago weshook
I just tried this for breakfast this morning; I didn't have dates in the house, so substituted raisins. I also toasted the nuts and the quinoa in the same pan on the stove (I'm lazy). This is really well balanced both texturally and in terms of taste. I love the tanginess of the yogurt with the salt and the sweetness of the raisins. And I kept thinking of the olive oil all day. YUM! definitely having this again and I am so glad that I toasted extra quinoa and nuts--I think that the combination would be great on salad.
over 1 year ago vivanat
I saw this recipe pop while out of the country. Today is my first morning home and I went out to obtain the items I didn't have for the sole purpose of making this my breakfast.
over 1 year ago PFossil
Okay, now I'm totally hooked. I've had this for breakfast three days in a row, the first day with dried apricots instead of dates. It's great either way.
over 1 year ago JeccaD
Could you toast the nuts with the quinoa simultaneously? One pan and one heat source? I'm thinking start the nuts then add the quinoa after a minute or two so they finish together?
This sounds lovely and I can't wait to try it!
over 1 year ago amanda
Amanda is a co-founder of Food52.
I haven't tried that -- only because I've never managed to successfully toast nuts on the stove-top. Mine always scorch on the edges. But if you can do it -- your plan sounds great. Always prefer the one pan, one heat source. Good luck!
over 1 year ago Lolaroxy
Forgive me but I am new to quinoa and am still trying to figure out how to prepare it properly. In this recipe is the quinoa dry roasted?
over 1 year ago amanda
Amanda is a co-founder of Food52.
Yes it is dry roasted -- so no other cooking necessary!
over 1 year ago epicureanodyssey
Thanks.
over 1 year ago epicureanodyssey
I notice you do not rinse the quinoa. Not necessary in this guise?
over 1 year ago amanda
Amanda is a co-founder of Food52.
Yes -- not necessary. Most commercial quinoa is processed to remove the saponin, so no need to rinse.
over 1 year ago gingerroot
I just enjoyed this for lunch and will definitely be making this again. Could not be easier and the result is absolutely delicious.
over 1 year ago jbban
I also heard (http://www.sweetamandine...) that Sitka and Spruce does sautéed dates with yogurt. I've started making a snack out of dates caramelized in a bit of butter. It's like crack.
over 1 year ago SarahS
YUM. Thx for this Amanda.
over 1 year ago amanda
Amanda is a co-founder of Food52.
I thought the same but the dates add a lot of sweetness -- but I bet it would be good either way.
over 1 year ago a little saffron
This sounds really good. I would've thought a little honey rather than olive oil, but I'll give it a try. Thanks, Amanda!