Update!! Thanks to Yuri from Chefpandita for enlightening me on the fact that quinoa is a “seed”, not a “grain”! I’ll research my subject more carefully from now on.
I love many
grain high fiber and super healthy dishes,but have not ever cooked quinoa, despite having been told by many friends who eat well and are very health conscious that quinoa is a very nutritious and low fat seed. I kept saying I would try it one day and even bought a package of quinoa which got relegated to the back of my pantry somehow. When I saw that Quinoa with Fruit and Nuts was the selected dish for this French Fridays with Dorie, I dug it out determined to make the dish. I only needed salad greens and fresh herbs from the grocery story and I was set. Some still supple apricots, golden and dark raisins awaited their turn before also being shoved in the back of the pantry. The quinoa seeds should be well-rinsed before cooking, drained well after cooking and brought to room temperature. Dried mixed fruits and nuts, plus freshly chopped herbs are stirred into the quinoa, then the salad is dressed with a lemon ginger vinaigrette. It’s important to let the salad sit for about an hour so the flavors meld and believe me, there is a difference after an hour! To serve, place mixed greens on a chilled salad plate, season well with salt and freshly ground black pepper; then pile the quinoa atop the salad greens with a dollop of plain yogurt to finish. Fabulous! The recipe is in Dorie Greenspan’s book, “Around My French Table”, a perfect collection of everyday delicious food. Check out FFwD for more information on the book and cooking group.
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