“There was an Old Person of Fife,
Who was greatly disgusted with life;
They sang him a ballad,
and fed him on salad,
Which cured that Old Person of Fife.”
– Edward Lear, that limerick writing dude of the 1800s
They must have given the Old Person of Fife one of these…
My 4-pound warehouse club bag of quinoa is now down to 1.3 pounds after making this recipe. Every time I cook quinoa, I wonder how could I have been so oblivious of it. I used to travel to South America frequently and wouldn’t give it a second look. For my interpretation of the quinoa, fruit, and nut salad recipe in Around My French Table, this week’s selection for French Fridays with Dorie, I studded the cooked grains with golden raisins (from the Beggar’s Linguine shopping spree), dried cranberries, toasted walnuts, and almonds. I wish I hadn’t eaten all of my dried apricots last week! They would have been great here too.
Even though I halved the recipe as to the amounts of quinoa, fruit, and nuts, I made the full portion of the lemon-ginger vinaigrette. I used half of it on the quinoa per the recipe, and saved the rest for passing around the table. The yogurt, however, ‘made’ the salad dressing for me. I loved how the tart yogurt and the lemon juice in the vinaigrette (paired with snipped parsley, basil, and oregano), balanced both the sweetness of the fruit and the saltiness of the chicken thighs I added. I know quinoa is high in protein, but a little warm chicken goes well with a dinner salad.
The verdict – this one’s a keeper. I’ve already claimed the quinoa leftovers for lunch tomorrow.
I think I know why there isn’t a picture of this salad in the book.
If you want to check out what other bloggers did with this recipe, head over to the French Fridays with Dorie website!