The recipe is very straight forward.
As usual, Dorie provided " play by play"
instructions which were helpful.
In fact the only question I had during the whole process
was how much lemon juice I should subsititute
for the "juice of one lemon". Thankfully we have
the internet now to allow us to "google"
such tidbits (as well as to teach us how to pronounce quinoa)
but I winged it and figured the salad would be forgiving.
The curious thing about this salad was that
when I tried Nana's version, I was really a bit
underwhelmed (no offense Nana).
Didn't officially dislike the dish but was not sure that
I would select this as a side dish in lieu of couscous, rice or pasta.
I almost didn't even make my own version,
but since I had all the ingredients ready to go I
thought I would give it a try with the white quinoa.
This time I definitely appreciated the flavors
and textures much more. All I could think about
was how lovely this would be with grilled pork tenderloin.
Then I started wondering why I didn't have
this reaction to Nana's version.
I still had some in the fridge and literally took it out
and was doing side by side nibbles. I felt certain
that Nana must have left out ginger or such but when I
retested it....it was clear she did not. They tasted pretty
much alike but the white was a bit fuller in
texture...a little bit more like a couscous size than
the red turned out to be. My kids had tried small spoons
of Nana's but felt they had done enough quinoa exploring
for a while. The hubby liked the whole salad presentation
with yogurt and agreed that it would be a nice side
dish for the warmer months. Since it is currently SNOWING
here (I wish that was an April's Fool joke) we can't
wait for that warmer weather !
Nana says : "if you can't say something nice,
you shouldn't say anything"...but I will anyway.
When I first read the recipe, I thought it would be very exotic.
I had never heard of quinoa before and in the Wegman's
circular for this week, there it was. Since they were
advertising "red" quinoa I thought this might
add a nice color to everything else.
I used a medley of dried "craisins", raisins and apricots.
The nuts were a combination of walnuts,
pecans and sunflower seeds.
The cooked quinoa had a taste very similar to kasha,
but as you add the remaining ingredients, as well
as the viniagrette, it takes on a completely different flavor.
I served the salad on top of greens with a dab of Greek
yogurt, and as good as it looked...I did not care for the dish.
It was certainly worth trying, and that is what
"French Fridays with Dorie" is all about.