mmmMonday: Yogurt with Toasted Quinoa, Nuts and Dates

This summer, before our wedding, Jack and I focused on eating a little healthier. The first wave of this came at the beginning of June when we cut out all chips, french fries [SO hard considering my excessive love of poutine], ice cream [unless, of course, we were at the beach], pop, juice and all unnecessary bread. We also stopped having cereal and toast for breakfast. Instead we switched to omelets when we had lots of time, smoothies when there was none and this delicious yogurt dish when we fell in the middle. 

INGREDIENTS

1 tablespoon red quinoa

¾ cup Greek yogurt - we've used plain, vanilla and lemon - all were perfection. 

2 Dates

5 Almonds, chopped

5 shelled Pistachios, chopped

Pinch of lemon rind

1 to 2 teaspoons Olive Oil

Begin by laying out your ingredients. Chop the pistachios, almonds and dates. Grate the lemon rind and grab your salt. If you have everything ready and laid out [and don't take photos while preparing the dish] the entire process should take just under ten minutes - a respectable amount of time to make a very impressive and 

Add the quinoa to a pan on medium heat for five minutes to toast. We used blond since we had so much on hand, although I have had this with red quinoa and I would definitely recommend it - if only because it  looks so. damn. good. While waiting on the quinoa to pop, toss the nuts in a pan and put them in the oven to roast - 350 degrees for five minutes should work.

Sprinkle the quinoa, nuts and dates on the yogurt once they are finished, and then drizzle olive oil. If the olive oil weirds you out - don't worry, I made a face when I first saw this part but believe it, it's amazing. Seriously. It makes the whole dish velvety and rounds out the taste. Top it off with your lemon rind and a dash of salt and enjoy!