French Fridays with Dorie - quinoa, fruit and nuts salad

Fresh herbs growing in my greenhouse window in bathroom

It's spring...finally!  We've had a few days of amazing weather and I have to say that I'm glad the majority of the cold, rainy days are behind us.  I realize cold is relative, but it's been in the low 40's upper 30's in the morning when I'm working out (outside) and that just seems too darn cold.  I'm much happier in the 50's and 60's  (which seems lucky for me, since my 30's are behind me...40's are on their way out and I have my 50's and 60's to look forward to).




This week's recipe for our French Fridays with Dorie was a perfect introduction to spring (click on the link to see what my fellow Doristas did).  A beautiful, light salad of quinoa, various dried fruits and nuts and seeds.  Add a light lemon dressing and you've got an interesting little salad.  I have cooked quinoa twice before and we have liked it.  It's a small grain that has a little "pop" when you bite into it.  It doesn't have an overwhelming flavor, so whatever you season it with will be the real star of the show.  I followed Dorie's recipe (which was easy because you get to choose what fruits and nuts you want to use) and used apricots, cranberries, black raisins, golden raisins, figs, walnuts, almonds, pepitas and sunflower seeds.  I also used basil, cilantro and parsley from the new herb garden I planted in my bathroom's greenhouse window.  I made the dressing with lemon juice, olive oil and a touch of mandarin olive oil (I have some amazing flavored oils from Ojai Olive Oil Company).  I also used my citrus zest sea salt (which I love to put on any salad).  I then served the quinoa (pronounce keen wah...in case you're wondering) salad over a bed of greens.

The verdict?  Ethan wasn't a big fan (but ate it because that's the kind of good kid he is).  James liked it and said he'd like to have it again (to which I said, good...since we've got a lot left over...you'll be having it for lunch tomorrow).  I enjoyed it too, but thought it was a tad bit bland (even though the lemon dressing was quite tangy) and am going to add a bit more salt to the leftovers.

I'm off to Las Vegas today to help my youngest sister celebrate her 40th birthday!  Should be some fun stories to tell when I return.