Friday, April 1, 2011

FFwD: Quinoa Fruit and Nut Salad


This week's choice for French Fridays with Dorie was a quinoa salad with dried fruits and nuts and a delicate lemon-ginger dressing.

I've been wanting to make something with quinoa for quite some time now. I have a bunch of recipes marked and this was just the swift kick I needed.


With all the flavors and protein, I thought it would be a good lunch dish, especially since it can be made ahead of time and the fruit and nuts can be varied. This time I chose almonds and walnuts, dried apricots, cranberries, and golden raisins. The fruits had such great flavor. I suspect it would also taste great with fresh fruit.


I served it on a bed of baby mixed greens with a dollop of Greek yogurt on top. Actually, for seconds, I skipped the greens and added more yogurt. Yum.


This is a delicious salad, good for potlucks, too, since it can be made the day before and is packed with flavor and texture.






8 comments:

chefpandita.com said...

Nice to see you used the greens and yogurt, I skipped that part.

Adriana said...

We used the same fruits... only my apricots were gone before the salad was done because I snacked on them. Bad Adriana! This is definitely a great potluck dish.

Nana said...

Your dish looks incredible. I also went with the
greens and yogurt, and although I did not care
for it, it made a wonderful presentation. Tricia
made hers with the white quinoa and I do think
that was more tasty.

Cher said...

Glad you got your swift kick & that this was a winner for you. Welcome to the world of quinoa :-)
Very nice!

Kayte said...

Wow, I have to get to this...your photo of it is so pretty. Tomorrow, maybe tomorrow...

Betsy said...

This will be great for potlucks all summer long!

Steph said...

Glad to know the yogurt was good in it...as I completely forgot to add it to mine!

onewetfoot said...

We used the greens and yogurt for dinner, but just packed the salad itself for lunches. It kept really well and fed the two of us for a few days.

I think this would work well with fresh fruit, too, especially if you're making it for a crowd and don't intend to store it.