An unusual Quinoa, Fruit and Nut Salad from Dorie Greenspan hits the mark with a variety of textures, flavors and colors.
Quinoa is an ancient pseudo-grain with so many nutritional benefits…it’s actually a complete protein on its own, with a high magnesium content which is supposed to help combat stress. So load up on this salad! This recipe begins by cooking quinoa with a technique similar to cooking rice, then adding a variety of dried fruits, nuts, and herbs, and, finally, tossing it with a lemony vinaigrette with a touch of ginger. I served it straight up, but you can also put it over a bed of fresh greens with a dollop of yogurt.
Quinoa, Fruit and Nut Salad
My salad Quinoa, Fruit and Nut Salad featured dried cranberries, apricots and tart cherries along with pepitas, sunflower seeds and cashews. I had some quinoa in my pantry but couldn’t resist buying the red quinoa when I was at the market this week…so I used both. There are so many ways to tweak this recipe: different herbs, a flavored vinegar instead of the lemon juice, and any of the myriad dried fruits and nuts available.
As is typical, my very suspicious family didn’t want to try new grains…especially those with funky additives like dried fruits and nuts. Sheesh. But it just makes more for the cook…lucky me. This recipe can be found in Dorie Greenspan’s Around My French Table…a cookbook no home should be without. Find the recipe in Around My French Table and on this site.