Yogurt with Toasted Quinoa, Dates, and Almonds

By • March 9, 2012 53 Comments



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

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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.

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