I am slightly obsessing over Food52 these days. Their content has been so so good lately that it has easily become my primary source of inspiration. Their recipes are truly genius and I love all the little tips and hacks they offer on a regular basis. Last week, I came across Amanda Hesser’s Yogurt with Toasted Quinoa, Dates and Almonds.
I was blown away by the unique combination of flavor: just imagine a creamy greek yogurt topped by toasted quinoa, nuts, dates and, last but not least flaky sea salt, olive oil and lemon zest. I would have never thought of adding a gulp of olive oil in my breakfast bowl but it just works…trust me on this one, it is amazing!
It has become my breakfast of choice these days.
Here is how I do it. This serves 2.
4 TBS quinoa (the recipe uses red quinoa, I only had white)
8 ounces Greek yogurt
A handful of almonds and shelled pistachios. I also love to use homemade granola for this recipe.
4 mejdool dates, pitted and chopped
a pinch or two of freshly grated lemon zest
a pinch or two of flaky salt (l love fleur de sel or Maldon)
2 teaspoons good quality olive oil (for a good inexpensive one, I like Traders Joe‘s Greek Kalamata Extra Virgin Olive Oil)
-Toast your nuts in a dry skillet or in a preheated oven at 35o degrees F.
-Saute the quinoa in a dry pan. It will take a little while until it pops, When it does, it means that the quinoa is toasted and ready. Set aside.
-In a bowl, assemble the greek yogurt, the quinoa and the nuts. Top with the lemon zest and sea salt and a gulp of olive oil.