Yogurt with Toasted Quinoa, Dates & Almonds

IMG_3330Botanically, quinoa is a seed (not a grain) and as many still don’t know it doesn’t actually need to be boiled! Quinoa is considered a superfood, because it is a “complete protein” and “gluten-free”.

This recipe from my current favourite recipe book Food52 – Genius Recipes – is a watershed for anyone feeling listless about their yogurt routine. Yogurt may support a healthy digestive system.

Serves 1

  • 1/2 tablespoon red quinoa
  • 5 shelled pistachios (raw or salted, either  will work), chopped
  • 5 almonds, chopped
  • 6 ounces (170g) whole-milk Greek yogurt
  • 2 medjool dates, pitted and chopped
  • Pinch of freshly grated lemon zest
  • Flaky sea salt or other coarse salt
  • 1 to 2 teaspoons best-quality olive oil


  1. Preheat the oven to 350°F (175ºC).
  2. Pour the quinoa into a small sauté pan and place over medium heat. Toast the quinoa for about 2 minutes – it will begin popping when it’s toasted, and as soon as it does, pour it into a bowl to cool. Spread the pistachios and almonds in a small baking dish and toast in the oven for about 5 minutes, until they smell nutty and are starting to turn golden. Remove and let cool.
  3. 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.


Benjamin Bland loves seeing mummy eating this healthy breakfast too 😉



I have been a model for 17 years, have worked as a holistic health care practitioner and yoga instructor since 2007 and am now taking a maternity break to spend quality time with my son, born in May 2015.

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