Yogurt with Toasted Quinoa, Dates, and Almonds

Do you think you could toast the quinoa in the oven with the pistachios and almonds?

I absolutely love this! But I want to serve it as part of a table-of-mixed-flavors lunch (as such dishes seem to be served at Sitka & Spruce) and would love menu suggestions. Should I stay Turkish? Salad, yes; maybe beets/beet ash? Any other suggestions?

Very easy and flavourful! The lemon zest adds a brightness to the earthier flavours of the nuts and dates.

Late to the game, but I made this for lunch yesterday and breakfast today, using a super-creamy and tangy bulgarian yogurt from Whole Foods. Delicious! I drizzled honey on it instead of olive oil; just a touch. Winner!

I make this over and over again. Absolutely delicious - a combination of ingredients and textures that I wouldn't have put together & the olive oil adds a luxurious finish. Love that I have learned to pop my own quinoa, an ingredient that piles up on my shelves along with good intentions.

I printed out this recipe ages ago and finally made it this morning - definitely an "eclectic gourmet" twist on breakfast. I streamlined the toasting by using the same saute pan on the stove - toasted the quinoa first, then the nuts. I also "cooled" the quinoa and nuts in the same shallow bowl that I would eventually be adding the yogurt and dates (fewer dishes to clean). I was skeptical about the flavor combination of lemon zest, sea salt and olive oil but it all came together nicely. I use a fabulous French-style organic yogurt from Sonoma County that comes in a jar - lovely flavor. The comments from others here inspire me to use other nuts and fruits. I have a jar of lime honey in the pantry that is begging to be included. Thanks!

The first time I made this I realized I had no quinoa so I used oats. Delicious, it was like a cheat's granola! Have used quinoa since then and I love the crunch it provides and experimented with cranberries, flaked coconut, flaked almonds, pistachio oil and drizzled some honey on the top. A fantastically filling, luxurious, unctuous breakfast.

Really delicious combination! It seems like a flexible recipe and I look forward to trying variations. What seems essential is good yogurt, toastiness, crunch, earthy sweetness, lemon zest, with a bit of olive oil and salt. I didn't have Greek yogurt but used some fantastic local yogurt and it was great.

Awesome! I'll use only one date next time. But WOW.

My new Go To breakfast! And so versatile! I have a nearby grocery store with an excellent dry goods bulk section. Planning to make use of that as a way to really mix things up without having to invest in a lot of larger containers of things. I could see this as being really good with dried mango... macadamias... and so much more!

This is delicious! I've just made for the first time with golden quinoa, and hazelnuts instead of pistachios. Unfortunately, I had to wing it on the lemon zest, and just scraped what I could off of the lemon with a fork (only tools I had at the office). I'm really looking forward to modifying it and trying all sorts of variations. A great way to use up the package of Medjool dates I had tucked in the pantry!

Do you rinse the quinoa first and toast it wet? It doesn't sound like that is what you do but just need to check...have been reading that quinoa needs to be rinsed. Cannot wait to try this dish...thanks.

MMMMMM..... I just made this and it is soooo simple and crazy delish. Don't leave out the lemon zest! It made all the difference. I chopped up alot more nuts than what it calls for and was happy I did. (I also think a couple cranberries chopped would be a nice bright addittion.)

Tantalizing enough to make me spring for several ounces of olive salt. I don't think I'll be disappointed.

This was really yummy! I used driec cranberries because I didn't have dates. The fresh lemon zest makes it! I'll me making this again soon.

I just made this for breakfast and it was so delicious!!!! I did decrease the amount of yogurt by quite a bit though as 6oz is way too much for just me! Such a delightful surprising flavours though!

This is delicious, I underestimated the pairing of such simple ingredients. so good! didn't add oil and it wasn't missed- but the salt! now that's something else all together!

Finally got around to making this recipe as written, with dates. I bought some beautiful, large fresh Medjools and used marcona almonds, I was so excited. I have to say that it is leaps and bounds more delicious with prunes instead of dates! The plump tartness of the prunes and good, spicy, flavorful olive oil make this superb.

So you just eat the yogurt by the mouthful, Ortolan? I didn't think that pita would work either. But it looks pretty yogurt heavy to eat on its own - especially if it is full fat Greek yogurt with olive oil. Greek yogurt in its many manifestations is often an accompaniment to something else. I thought that this might be the case here as well. I did order the rose salt online!

What would you serve this with? Pita? Any other suggestions?