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.
Breakfast! Snack! Light lunch!
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.)
Ingredients
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1/2
tablespoon red quinoa
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5
shelled pistachios (raw or salted, either will work), chopped
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5
almonds, chopped
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6
ounces whole milk Greek yogurt
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2
medjool dates, pitted and chopped
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Pinch of freshly grated lemon zest
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Flaky sea salt or other coarse salt -- or olive salt if you can get hold of some
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1 to 2 teaspoons best quality olive oil
Directions
- 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:
Cheese|Spring|Winter|Fall|Gluten-Free|Snack|Breakfast
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