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.