Labneh with Roasted Tomatoes, Granola & Crispy Quinoa

Labneh with Roasted Tomatoes, Granola & Crispy Quinoa
Makes 3 cups

Labneh is strained and thickened Greek yogurt that resembles the texture of cream cheese or ricotta cheese. It’s delicious and works well with both savory and sweet dishes either as a dip, side dish or appetizer. We love combining it with seasonal tomatoes and savory granola perfect for spreading on bagel chips in the morning or pita bread/chips for a sophisticated but simple appetizer. 

1 quart Stonyfield Plain Greek Yogurt, garnish
2 tablespoons extra virgin olive oil
1 pint tomatoes
½ teaspoon salt
¼ cup quinoa
¼ cup Nature’s Path Golden Turmeric Superfood Granola
2-3 tablespoons toasted pine nuts
1 lemon
Bagel chips or pita chips

Line a strainer with cheesecloth or a clean kitchen towel and place over a bowl. To the lined strainer, add Stonyfield Plain Greek Yogurt and tie the top of the cloth so that it creates a little bit of pressure. If pressed for time (pun intended!) weigh down and allow the yogurt to strain on your countertop for at least 30 minutes.

In a small skillet heat olive oil over medium heat and add tomatoes and salt, cooking until tomatoes begin to pop and blister slightly, about 3-5 minutes. Remove from heat and transfer to a small bowl to cool. Wipe out skillet and return to the heat.

Add quinoa to dry pan and toast/pop for 1-2 minutes over medium high heat until slightly nutty in smell and along the grains of the quinoa. Remove and set aside to cool.

To plate, remove labneh from strainer and add to a bowl. Top with tomatoes, quinoa, pine nuts and Nature’s Path Golden Turmeric Superfood Granola. Serve with bagel chips or pita bread/chips.