|the ingredients ready to for the putting together|
luckily I had some fresh mint and basil (a favorite combination)
and some apricots a combo of raisins, cranberries, and blueberries
and some pine nuts, walnuts and toasted sunflower seeds
|cooking quinoa is a lot like cooking rice|
|while the recipe didn't say to, I thought that any nuts included ought to be toasted, so |
they would retain their crunch in the salad
|all of the other ingredients prepped|
|I have to admit, this does look cute with the iconic rings |
that give quinoa its distinctive look
|ready for a quick stir|
|the finished salad|
I think my general idea of making this as part of a meal of different salads had merit. I found that I liked it more as the days went by (against Dorie's advice). Maybe I had too many nuts. Maybe the walnut oil was overpowering. Maybe I didn't have enough other flavors in the dressing to compensate (I think some garlic, onion, or chile - or a combination - would be good). But I did kind of like that fruity-nutty combination. And it seems a shame to waste all of those perfectly delightful goodies. The mint particularly was nice with this.
I'm sure that some of my fellow Doristas will have some great ideas (I know it's true - I cheated and peeked a bit earlier) of how to serve this. So maybe the next time a summer salad dinner, or a group of salads to go with barbeque are required this will come back out to play and I can tinker with it a bit.
Oh, and one other note: I made a half-recipe. It was easily enough for 4 (or more if combined with other things). This recipe makes a lot!