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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