French Fridays with Dorie – Quinoa, Fruit, and Nut Salad

“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…

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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.

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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.

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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!

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

31 Responses to “French Fridays with Dorie – Quinoa, Fruit, and Nut Salad”

  1. Cher
    April 1, 2011 at 12:16 pm #

    Very lovely. I definitely agree that the yogurt made this one stand out. Oh, and that chicken just looks like a perfect complement.

  2. Liz
    April 1, 2011 at 1:04 pm #

    Oh, I wish I had used yogurt…and your chicken was a marvelous addition. Beautiful!!!

  3. yummychunklet
    April 1, 2011 at 1:26 pm #

    Love your twist with the chicken! Your salad looks delicious.

  4. Anne-Marie
    April 1, 2011 at 1:46 pm #

    You’ve inspired me to try the recipe. It looks really gorgeous in your photos!

  5. Susan
    April 1, 2011 at 1:52 pm #

    This looks fantastic! I think your photos are great, too.

  6. Elaine
    April 1, 2011 at 2:07 pm #

    Your salad looks so delicious! I can’t believe that I have never tasted quinoa before and really enjoyed this.

  7. sara
    April 1, 2011 at 2:09 pm #

    Ooooh, this looks fantastic! I agree, the Greek yogurt totally made this salad extra good! The chicken looks like a tasty addition.

  8. Sis Boom
    April 1, 2011 at 2:16 pm #

    I agree that yogurts ‘tang’ was a great part of what this one is about. After setting this one up as lettuce wraps I too decided it needed more dressing so made up more to use as a drizzle on the appetizers. Great minds… good job!

  9. Allison
    April 1, 2011 at 3:17 pm #

    The yogurt totally made it for me too! I love that you 1/2’d the recipe. I’d thought about it b/c there was only the two of us for dinner. And then was glad I didn’t when a third person arrived!

  10. Chef Pandita
    April 1, 2011 at 4:04 pm #

    Now I’m curious about the yogurt! I thought this recipe was OK but not GREAT as previous FFwD recipes.

  11. Pachecopatty
    April 1, 2011 at 5:55 pm #

    Now your version looks like a definite keeper. Honestly I was afraid I wouldn’t like the yogurt but I may have to rethink my position and love the addition of chicken to the salad. I will use the rest of my quinoa this way, yum;-)

  12. tricia s.
    April 1, 2011 at 7:06 pm #

    Oh man- that dish looked amazing !! I had pork tenderloin on the brain but love how your chicken turned out. I am also completely convinced that my kids would eat the above dish you prepared. In one sitting 🙂 Since Nana and I are now sharing a large warehouse bag of quinoa ourselves…I am going to make a huge platter and hope it turns out half as lovely as your did. Thank so much !

  13. Angie @ Cocina Diary
    April 1, 2011 at 7:24 pm #

    This looks awesome. I am so glad you stopped by my blog so I could find yours! I have not come across many blogs by people from P.R. so I am loving this! Looks forward to reading more beautiful recipes.Angie

  14. Mary
    April 2, 2011 at 12:40 am #

    I love that you added chicken. I will have to copy you and try this next time.

  15. Christina
    April 2, 2011 at 1:35 am #

    Yours looks lovely. I love all the green and the chicken looks tasty too!

  16. Betsy
    April 2, 2011 at 2:31 am #

    Yours looks lovely with the greens and yogurt. I still have some leftover, so I’ll definitely spoon some yogurt over my next serving. You make it sound like it will be something completely different than eating it plain, so I look forward to it.

  17. Cakelaw
    April 2, 2011 at 9:31 am #

    Your version of this salad as a complete meal with chicken is my favourite yet! It looks delicious served that way.

  18. Lynne
    April 2, 2011 at 10:23 am #

    Looks great with the chicken! We had roast chicken with ours. I, too, halved the recipe for the salad, but used the full recipe for the lemon ginger vinaigrette. I also realize when there’s no photo, there’s a problem with how the dish looks when photographed. In retrospect, I would have photographed the ingredients too as sort of a mise en place and would shoot it from above. Thanks for commenting on my blog.

  19. Jen @ My Morning Chocolate
    April 2, 2011 at 1:36 pm #

    I wasn’t sure about the tart yogurt, so I left that ingredient out of my salad. Now that I know you liked it so much, I think I’ll try a dollop on my leftovers. Thanks!

  20. Ryan
    April 2, 2011 at 3:14 pm #

    Your version looks lovely with the chicken and dollop of yogurt! I’ll have to try it that way next time. That sounds perfect for a nice summer dinner. Beautiful pictures and it was nice to get a double use out of our Beggar’s Linguine ingredients!

  21. Frolicking Night Owl
    April 2, 2011 at 3:49 pm #

    lovely photos! the chicken looks yummy! lots of great ideas here.

  22. Beth (OMG! Yummy)
    April 2, 2011 at 7:07 pm #

    Thanks for stopping by and saying hi! Love, love what you did with your variation. Seems like salmon might also be nice. I am excited to have a leftover that will give me a shot of protein but not make me feel guilty while I eat it. And the flavors will only get better over the next couple of days. Like the Beggar’s Linguine -I ate it for breakfast 🙂

  23. Renee (kudos kitchen)
    April 2, 2011 at 9:37 pm #

    Your completed dish looks great. I’ll bet the addition of the chicken was just the right touch. Great photos too!

  24. Lana
    April 3, 2011 at 5:45 am #

    I am glad that so many people loved this salad! It was perfect for our warm, California night. I loved it just the way it was, but some of my family picked among the nuts and fruit. Your photo is gorgeous! It was a smart idea to add the chicken and make it a whole meal:)

  25. Kate@Diethood.com
    April 3, 2011 at 2:45 pm #

    I’m so glad I joined FFwD… this salad was delish! I loved the fact that you could do whatever the heck you wanted with it… I added my favorite nuts and dried fruits and then that vinaigrette was sooo yummy!Looking at your plate up there makes me want to have this again, real soon!

  26. RondaKisner
    April 3, 2011 at 3:10 pm #

    Mmmm…I would love to try this with walnuts. The hubby hates them though. I had chicken on the side, but adding it to the salad is a great idea.

  27. RondaKisner
    April 3, 2011 at 3:10 pm #

    Mmmm…I would love to try this with walnuts. The hubby hates them though. I had chicken on the side, but adding it to the salad is a great idea.

  28. Teresa
    April 4, 2011 at 1:26 am #

    That looks wonderful with the chicken. That practically turns it into dinner party fare.

  29. Monica (Ms. Hobby)
    April 4, 2011 at 3:41 pm #

    Your photos look wonderful with the greens and quinoa mixed together! I agree, the yogurt really added a nice flavor.

Trackbacks/Pingbacks

  1. French Fridays with Dorie: Olive-Olive Chicken Thighs and Deconstructed BLT & Eggs | Great Food 360° - October 7, 2011

    […] For more wonderful dinner salads, French Fridays with Dorie style, check out the Bacon, Egg, and Asparagus Salad and the Quinoa, Fruit, and Nut Salad. […]

  2. Recipe Roundup: Carb-Loading Edition | Great Food 360° - November 9, 2011

    […] Quinoa, Fruit, and Nut Salad with Chicken […]

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