-
Serves
1 (can easily be doubled, tripled, etc.)
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
Continue After Advertisement
Ingredients
-
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
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.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
See what other Food52ers are saying.