I’m normally a sweet girl. I will almost always pick chocolate over, well, everything. I’ve never had a dessert that was “too rich” to finish.
I don’t understand people that say things like that.
But…you know what I think I like even better? Recipes that are savory and sweet, all wrapped up together in one dish.
This is especially true when it comes to dried fruit. They’re just so easy to throw into savory dishes and salads, adding a little punch of sweet to an otherwise savory, salty mix.
Being an Ambassador for California Raisins means that I’m well-stocked in these little beauties, so I’m finding all kinds of new ways to use them.
I’ve done bread, thought about cookies, have plans for some new desserts, and tossed some into this quinoa salad for an easy lunch option this week. I love having grain salads like this on hand for lunches – they’re easy to make, and you can have them warm, cold, or room temperature. Add a salad or some veggies and a piece of fruit on the side and you’ve got lunch!
Quinoa Raisin Maple Salad
Makes: 4 servings
- 2 cups water
- 1 cup quinoa, rinsed
- 1 tsp salt
- 1/2 cup scallions, sliced
- 1/2 cup raisins
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Bring water to a boil in a medium saucepan and stir in the quinoa and 1 tsp salt. Stir the quinoa, lower the heat, and let it simmer, covered, for 7-10 minutes until all the water is absorbed.
- Fluff the quinoa with a fork.
- Stir the scallions, raisins, olive oil, maple syrup, and dijon mustard into the quinoa. Season with salt and pepper before serving.
Want to show off your skills using raisins in the kitchen?
The California Raisin Marketing Board and Relish Magazine have teamed up to bring you a Raisin Contest (from Nov 1 – Dec 31, 2012). Here is the entrance form, the site with full description of the contest, and their pinterest page – get cooking!
I wish I could enter, but I can’t, so you guys will have to do it for me! And please add a link or comment below so I can follow your entrance. The grand prize is $1,000 and a trip to Nashville to visit the Relish studios – um, sign me up, please. Head on over and enter your recipe!