Yogurt with Toasted Quinoa, Dates, and Almonds

By • March 9, 2012 51 Comments

1,069 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 Hesser

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
  1. 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.
  2. 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.

More Great Recipes: Snacks|Breakfast & Brunch|Cheese & Dairy|Quinoa|Breakfast

💬 View Comments ()