Yogurt with Toasted Quinoa, Dates and Almonds courtesy of Pepperplate & Food52.com
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.
Dr. John Chunn
Board Certified Pediatrician
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