Every once in awhile I’ll make a savory yogurt type of cold soup that consists of cucumbers, spring onion, walnuts mint and dill. I sometimes make it during the summer, but wanted to have it on top of some quinoa. I made this particular one with plain greek yogurt, half of a grated cucumber and the other half chopped, grape tomatoes, chopped baby spinach with a mix of other salad leaves, chopped green onion, a serrano pepper, chopped pecans (ran out of walnuts), mint, dill, a pinch of salt and some milk to thin out the greek yogurt. It was a refreshing way to start the day, and I have a couple day’s worth for the work week! I don’t know many people that eat yogurt with savory ingredients, and I’m sure if they saw me eating this at work I’d probably get the stink eye.