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​Yogurt with Toasted Quinoa, Dates and Almonds courtesy of Pepperplate & Food52.com

Yogurt with Quinoa RP.png 


1 1/2 tablespoon red quinoa

5 shelled pistachios (raw or salted, either work), chopped

5 almonds, chopped

6 ounces whole milk Greek yogurt

2 medjool dates, chopped

Pinch of grated lemon zest

Flaky sea salt or other coarse salt -- or olive salt if you can get your hands on some

1-2 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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