Food 52′s Healthiest: Yogurt with Toasted Quinoa, Dates, and Almonds
Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.
This week, we’re featuring a simple breakfast upgrade. Quinoa and greek yogurt are both packed with protein, so you’ll have long-lasting energy for those 3 hour meetings your boss keeps insisting on.
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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