Quinoa, Fruit, and Nut Salad (Dorie Greenspan)

1 1/2 cups quinoa

salt and pepper

1 1/3 cups mixed moist, plump dried fruit, such as cranberries, golden raisins, dark raisins, and/or cut up apricots

1 cup mixed seeds and nuts, such as sunflower and pumpkin seeds, pine nuts, and chopped almonds and/or walnuts

1/4 cup chopped fresh herbs, such as basil, parsley, cilantro, or mint, or a combination

juice of one lemon

1/2 tsp ground ginger

3 T olive oil

1 T walnut or hazelnut oil

4 cups mixed salad greens

1 cup plain yogurt


Rinse the quinoa under cold running water and drain it in a sieve. Bring 3 cups of water to a boil in a medium saucepan, salt the water, and stir in the quinoa. Lower the heat and let the quinoa cook gently for 12-15 minutes, or until the grains have expanded – when they’re cooked, each little grain will have a thin ring around it. Turn off the heat, cover the pan, and let it sit for 5 minutes. There may still be water in the bottom of the pan, so drain the quinoa in the sieve and cool to room temperature.

Turn the quinoa into a serving bowl and season it to taste with salt and pepper. Gently sir in the dried fruits, nuts, and herbs.

Put the lemon juice, ginger, olive oil, nut oil, and salt and pepper to taste in a small jar and shake to blend; or whisk together in a small bowl. Pour the vinaigrette over the quinoa and mix well with a large spoon or a rubber spatula. Let stand at room temperature for an hour. Spoon over lightly seasoned greens, if using, and top with the yogurt.

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