Tag Archives: radish

Dilly Quinoa Salad with Radish and Dates

6 Sep

Imagine yourself among a sea of people (2600 to be exact) dressed in white from head to toe, feasting al fresco on a homemade picnic in a public space (whose location was a mystery until you arrived by bus moments earlier). After the sun sets, sparklers are lit en masse to mark the opening of the dance floor where guests dance the evening away alongside a DJ spinning the latest hits. At the end of the night, you pack up your table, chairs (yes, you bring your own!) and all of your belongings and leave the space cleaner than it was when you arrived.

Sounds bizarre, right?!? That took place a few weeks ago at Diner en Blanc Toronto 2016, an annual event that first originated in Paris over 25 years ago. The whole concept is outright crazy. But it was pretty magical.

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Guests have the option of purchasing a gourmet catered picnic meal but most choose to pack their own. Since it was a weeknight, a meal simple to prepare and transport was a must. We also wanted a meal that could be served at room temperature because as newbies, we had no idea how long it would be before we would eat. Cold poached salmon seemed like an easy yet elegant protein option with quinoa salad and steamed green beans as accompaniments. Since my favourite quinoa salad recipes tend to feature strong flavours that could overpower the delicate fish, a quick Google search led me to a recipe so unusual I had to try it.

This quinoa salad features dill and cucumber (nothing special), radish (definitely not something I would think to add on my own), and dates (what?!). Yes that’s right— syrupy sweet dates. Parmesan cheese was listed as optional, so we left it out because we would be feasting on a spread of cheese as our starter.

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I was reluctant to try this recipe but the reviews were good and it was the perfect way to use up leftover dill from the salmon dish.

The salad was everything that I hoped it would be. Fresh and clean in taste thanks to loads of dill, with a nice balance of sweetness and peppery bite from the dates and radish respectively. It complemented the poached salmon perfectly in flavour and texture.

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If I were to make this again, I might substitute raisins or currants for the dates as the sweetness was a bit overpowering. Or, I would try it with a different kind of date. I did some research after the fact and learned that date varieties (of which there are many!) vary in sweetness. Between the two most popular types of dates in North America, the Medjool date (which I used) is considerably sweeter than the Deglet Noor date. I guess I should have done my date research first!

Any suggestions on what to do with leftover dates? I’ve got my eye on this recipe.

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Quinoa Salad with Dill, Radish and Dates
(adapted from The Kitchn)

I made this recipe a bit more waistline-friendly by reducing the amount of olive oil, dates and almonds. I also omitted the parmesan and avocado. AND I didn’t have liquid smoke. But it was still delicious!

1 cup quinoa
1-3/4 cups reduced-sodium chicken or vegetable broth
8 small red radishes, well-cleaned and tops removed
1/3 seedless English cucumber, about 1/4 pound, unpeeled
1 large shallot
2/3 lightly filled cup dill fronds, without stems
1/2 lemon, zested and juiced, about 1 1/2 tablespoons
3 2 tablespoons extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/8 teaspoon liquid smoke*
1/2 1/3 cup sliced raw almonds
1/2 1/3 cup pitted dates, roughly chopped (look for the Deglet Noor variety)
1/2 cup grated Parmesan cheese (omit for a vegan adaptation)
Flaky sea salt and freshly ground black pepper
1 ripe avocado, to serve

  1. If your quinoa is not pre-rinsed, rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
  2. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables.
  3. Toast almonds in a pan over low-medium heat until aromatic and golden in colour.
  4. Dice the radishes — about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl.
  5. Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa.
  6. Fold in the almonds, chopped dates, and Parmesan (if using). Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado (if using).

*Note: 1 tablespoon smoked olive oil, such as The Smoked Olive’s Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon of regular olive oil.

Makes 6 servings. Per serving (with modifications as outlined above): 225 kcal, 10 g fat (1.1 g saturated), 28.5 g carbohydrate, 3.5 g fibre, 4.2 g protein, 210 mg sodium

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