Discover the Delightful Fruit and Nut Quinoa Salad: A Recipe Inspired by Dorie Greenspan

Embark on a culinary journey with this exceptional Fruit and Nut Quinoa Salad. More than just a side dish, this vibrant recipe, originally inspired by the renowned cookbook author Dorie Greenspan, offers a symphony of textures, flavors, and colors that will transform your perception of salads. It’s a beautifully balanced creation, packed with wholesome ingredients and bursting with refreshing taste, making it an instant favorite for anyone seeking nutritious and delicious meal options.

Imagine a salad that captivates both the eye and the palate – this Quinoa Salad with Cranberries, juicy dried cherries, and tender apricots does precisely that. Each spoonful promises a delightful medley of chewy quinoa, sweet and tangy fruits, and crunchy nuts, all brought together by a bright, zesty lemon-ginger vinaigrette. Perfect for a light lunch, an elegant side dish for gatherings, or a healthy dinner, this salad is designed to dazzle your taste buds and nourish your body with every bite.

Why You’ll Absolutely Love This Healthy Quinoa Salad Recipe

• Nutritional Powerhouse: Quinoa, an ancient superfood, serves as the perfect base for this salad. Introduced to many by culinary legends like Dorie Greenspan, its slightly nutty flavor and satisfyingly chewy texture make it an excellent alternative to traditional grains. Quinoa is a complete protein, boasting all nine essential amino acids, along with high levels of fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. This makes the salad incredibly filling and beneficial for your overall health.
• Flavor & Texture Wonderland: This recipe is a celebration of contrasts. It’s loaded with a customizable mix of your favorite dried fruits and nuts, offering bursts of sweetness, tanginess, and crunch in every bite. Whether you prefer the chewiness of cranberries, the sweetness of cherries, the richness of apricots, or the earthy notes of walnuts and almonds, this salad adapts to your preferences, ensuring a truly personalized culinary experience. The robust vinaigrette ties all these elements together with a harmonious blend of citrus and spice.
• Versatile & Diet-Friendly: Quinoa’s inherent nutrition makes this salad a fantastic meatless meal option for lunch or dinner. It’s naturally gluten-free and can easily be made vegan by substituting honey in the dressing with a plant-based sweetener like maple syrup or agave nectar. Its versatility also means it can be served warm, cold, or at room temperature, making it ideal for meal prep, picnics, or potlucks. It truly stands out as a healthy, satisfying, and adaptable dish.

Step-by-Step Guide: Crafting Your Perfect Quinoa Salad

Making this delicious quinoa salad is straightforward. Follow these simple steps to ensure a perfectly cooked quinoa and a beautifully balanced salad.

1. Rinse the Quinoa: Begin by placing the quinoa in a fine-mesh sieve and rinsing it thoroughly under cold running water for at least 30 seconds. This crucial step removes saponin, a natural coating that can give quinoa a bitter or soapy taste. Drain it well before proceeding.
2. Cook the Quinoa to Perfection: In a medium saucepan, bring approximately 3 cups of generously salted water to a rolling boil. Add the rinsed quinoa, stir once, and then reduce the heat to low, allowing it to simmer gently. Cook for 12-15 minutes, or until the liquid is absorbed and the quinoa grains appear translucent with a tiny white ring (the germ) visible around each grain. This white ring is your indicator that the quinoa is perfectly cooked and tender.
3. Rest and Cool: Once cooked, turn off the heat, cover the saucepan, and let the quinoa rest for 5 minutes. This steaming period allows the grains to fully absorb any remaining moisture and become fluffy. After resting, uncover and fluff with a fork. Drain off any excess water if necessary, then spread the quinoa onto a baking sheet or shallow dish to cool to room temperature. This prevents the salad from becoming soggy.
4. Season the Base: Transfer the cooled quinoa to a large serving bowl. Season it generously with kosher salt and freshly ground black pepper to taste. Adjusting the seasoning at this stage ensures the quinoa itself is flavorful, not bland.
5. Incorporate Fruits, Nuts, and Seeds: Add your chosen dried fruits, nuts, and seeds to the seasoned quinoa. Gently stir all ingredients together until they are evenly distributed, ensuring a delightful mix in every bite.
6. Prepare and Add the Vinaigrette: In a small bowl, whisk together the fresh lemon juice, ground ginger, olive oil, and walnut or hazelnut oil until emulsified. Taste the dressing and adjust the sweetness with honey, and the seasoning with salt and pepper, to your preference.
7. Toss and Mingle: Pour the prepared vinaigrette over the quinoa mixture. Gently toss everything together until the quinoa, fruits, and nuts are thoroughly coated with the dressing.
8. Allow Flavors to Mellow: For the best flavor development, let the salad rest at room temperature for at least an hour before serving. This allows the ingredients to absorb the dressing and for all the flavors to meld beautifully.

Expert Tips for Making the Best Quinoa Salad

Elevate your quinoa salad from good to extraordinary with these helpful tips and tricks:

• Always Rinse Your Quinoa: As mentioned in the steps, rinsing quinoa under cold water is paramount. This simple action washes away saponins, which are natural compounds that can impart a bitter, soapy taste. Skipping this step can significantly affect the flavor profile of your final salad.
• Salt Your Cooking Water: Just like pasta, quinoa benefits immensely from being cooked in generously salted water. The salt infuses into the grains as they cook, providing a foundational layer of flavor. Without it, the quinoa can taste bland, even with a flavorful dressing.
• Embrace Variety in Add-ins: Don’t be afraid to experiment with your favorite dried fruits, nuts, and seeds. While dried cranberries, apricots, and cherries are classic choices, consider adding golden raisins, chopped prunes, dates, figs, or even candied ginger for a twist. For nuts, cashews, pecans, or pistachios can replace or complement almonds and pepitas. Toasting your nuts briefly before adding them can deepen their flavor and enhance their crunch.
• Mix Quinoa Varieties: For added visual appeal and subtle textural differences, feel free to use a combination of regular white quinoa, red quinoa, or black quinoa. Each variety retains its unique color and offers a slightly different bite.
• Opt for Fresh Herbs: Fresh herbs are non-negotiable for vibrant flavor. They provide a refreshing aromatic lift that dried herbs simply cannot match. Parsley, cilantro, mint, or basil are excellent choices and can be used individually or in combination. Chop them just before adding for maximum impact.
• Alternative Oils for the Dressing: While walnut or hazelnut oil adds a wonderful nutty depth to the vinaigrette, if you don’t have them on hand or prefer a simpler approach, a good quality extra virgin olive oil can be used exclusively. The goal is a rich, flavorful base for your dressing.
• Perfect Your Vinaigrette: Dorie Greenspan famously suggests shaking dressing ingredients in a jar, which is a convenient method for quick emulsification. However, whisking vigorously in a small bowl works just as effectively, ensuring all ingredients are thoroughly combined and the dressing is smooth and well-balanced.
• Sweetener for Balance: Adding a touch of honey (or maple syrup for a vegan option) to the vinaigrette is my secret to balancing the acidity of the lemon juice. It creates a harmonious sweet-tart profile that enhances all the other flavors in the salad. Taste and adjust to your liking.

Ingredient Notes: Deeper Dive into Your Salad Components

Understanding each ingredient not only helps you select the best quality but also empowers you to make informed substitutions and enhance your culinary creations.

• Quinoa: This “mother grain” of the Incas is the star. Regular white quinoa is most common and has a mild flavor and fluffy texture. Red and black quinoa tend to be chewier and earthier, retaining their color beautifully when cooked. Always rinse thoroughly to remove bitterness from saponin. Look for organic quinoa for the best quality.
• Kosher Salt and Freshly Ground Black Pepper: These are fundamental flavor enhancers. Kosher salt has a coarse texture and pure flavor, excellent for seasoning cooking water and finishing dishes. Freshly ground black pepper offers a superior aroma and more pungent taste compared to pre-ground varieties. Always season to taste.
• Dried Fruit: The choice of dried fruit is where you can truly personalize this salad. Aim for moist, plump varieties. Cranberries offer a tart zing, cherries a sweet-tart burst, and apricots a mellow sweetness. Other excellent options include golden raisins, chopped dates, figs, or even small pieces of dried mango or pineapple for a tropical twist. Ensure larger fruits are chopped into bite-sized pieces for even distribution.
• Seeds and Nuts: These add essential crunch, healthy fats, and protein. Pepitas (pumpkin seeds) and sunflower seeds offer a mild, earthy flavor and satisfying chew. Slivered almonds provide a delicate crunch. Consider toasted walnuts or pecans for a richer, deeper flavor, or cashews for a buttery note. To bring out their essential oils and enhance their flavor, briefly toast nuts in a dry pan over medium heat until fragrant, or in an oven at 300°F (150°C) for 5-7 minutes.
• Chopped Fresh Herbs: Fresh herbs are crucial for a bright, aromatic finish. Parsley (flat-leaf or curly), mint, cilantro, or basil all work wonderfully. Choose vibrant green, crisp herbs and chop them finely just before adding to preserve their delicate flavors and oils. They add a refreshing counterpoint to the sweetness of the fruit and richness of the nuts.
• Lemon Juice: Always opt for freshly squeezed lemon juice. The bright, zesty flavor of fresh lemon cannot be replicated by bottled varieties. It provides the necessary acidity to cut through the richness of the oils and balance the sweetness of the fruit. Keeping a few lemons on hand or freezing lemon juice in ice cube trays is a great tip for spontaneous cooking.
• Ground Ginger: This spice adds a subtle warmth and aromatic depth to the vinaigrette, complementing the lemon beautifully without overpowering it. It provides a unique flavor layer that elevates the dressing beyond a simple lemon vinaigrette.
• Olive Oil: A good quality extra virgin olive oil is essential for the base of your vinaigrette. Its fruity, peppery notes enhance the overall flavor. Always check the expiration date on your bottle; fresh olive oil makes a significant difference in taste.
• Walnut or Hazelnut Oil: These specialty oils add a distinct, rich nutty aroma and flavor that beautifully highlights the nuts in the salad. If you can find them, they are a fantastic addition. However, if they are not readily available or within your budget, simply use additional olive oil; the salad will still be delicious.
• Honey: My personal touch to Dorie’s original recipe, honey provides a lovely sweetness that perfectly balances the tartness of the lemon juice. Use local, raw honey if possible for added health benefits and depth of flavor. Adjust the amount to your personal preference for sweetness.

Frequently Asked Questions About Quinoa Salad

The Verdict: A Salad That Wins Over Skeptics

As is often the case with innovative recipes, my family initially approached this Fruit and Nut Quinoa Salad with a healthy dose of suspicion. The idea of “new grains” combined with “funky additives” like dried fruits and nuts seemed to challenge their culinary comfort zone. However, perseverance (and a little bit of playful nudging) eventually prevailed. This salad is so vibrant and satisfying that even the most skeptical palates often succumb to its charms, proving that wholesome can also be incredibly delicious. And if not, well, more for the cook – a fortunate turn of events indeed!

This exceptional recipe is a testament to the brilliance of Dorie Greenspan, whose culinary wisdom shines through in her many cookbooks. You can find the original inspiration for this dish in her beloved volume, Around My French Table. It’s a cookbook that many home cooks consider an indispensable resource, filled with accessible yet elegant recipes that consistently deliver delightful results. Discovering such gems is what makes cooking a truly rewarding experience.

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The Recipe:

Fruit and Nut Quinoa Salad Recipe

A nutty, flavorful quinoa salad filled with dried fruit and tossed in a lemon, ginger vinaigrette.

Rating: 5 Stars (1 Review)

Ingredients

For the Salad

• 1 ½ cups quinoa (white, red, or ¾ cup of each for varied texture)
• Kosher salt and freshly ground black pepper, to taste
• 1 ⅓ cups mixed moist, plump dried fruit (e.g., cranberries, cherries, and/or chopped apricots)
• 1 cup mixed seeds and nuts (e.g., sunflower seeds, pumpkin seeds, pine nuts, chopped or slivered almonds, cashews, and/or walnuts)
• ¼ cup chopped fresh herbs (e.g., basil, parsley, cilantro, or mint, or a combination)

For the Salad Dressing

• Juice of one fresh lemon (approximately 3-4 tablespoons)
• ½ tsp ground ginger
• 3 tablespoons extra virgin olive oil
• 1 tablespoon walnut or hazelnut oil (or additional olive oil)
• 2-3 teaspoons honey, to taste (or maple syrup for vegan option)

Instructions

1. Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds, then drain well.
2. Bring approximately 3 cups of generously salted water to a boil in a medium saucepan. Stir in the rinsed quinoa.
3. Reduce the heat to low, cover the pan, and let the quinoa simmer gently for 12-15 minutes, or until the liquid is absorbed and the grains are tender. Look for a small white ring around each grain, indicating it’s fully cooked.
4. Turn off the heat, keep the pan covered, and let it sit for 5 minutes. This allows the quinoa to steam and become fluffy. Uncover, fluff with a fork, and drain any excess water. Cool the quinoa to room temperature, ideally by spreading it on a baking sheet.
5. Transfer the cooled quinoa to a large serving bowl. Season it to taste with kosher salt and freshly ground black pepper.
6. Gently mix in the dried fruits, nuts, and fresh herbs until evenly distributed throughout the quinoa.
7. In a small bowl, combine the lemon juice, ground ginger, olive oil, and walnut/hazelnut oil. Whisk vigorously until well emulsified. Taste and add honey (or maple syrup), salt, and pepper to achieve your desired balance of sweet, tart, and savory.
8. Pour the prepared vinaigrette over the quinoa mixture. Toss everything together gently but thoroughly, ensuring all ingredients are coated.
9. For optimal flavor, let the salad stand at room temperature for about an hour before serving, allowing the flavors to meld beautifully.

Nutrition Information:

Amount Per Serving: (Yield: 6 servings, Serving Size: 1)

• Calories: 483
• Total Fat: 30g
• Saturated Fat: 4g
• Trans Fat: 0g
• Unsaturated Fat: 25g
• Cholesterol: 0mg
• Sodium: 126mg
• Carbohydrates: 48g
• Fiber: 9g
• Sugar: 22g
• Protein: 11g

Please note: Nutritional information is an estimate provided as a courtesy and may vary based on specific ingredients, brands, and preparation methods. This information is generated by online calculators and should not be considered professional dietary advice. To ensure accuracy, calculate with your exact ingredients.

© Liz Berg

Cuisine: American

Category: Salads