The timing for this dish could NOT have been better if it was planned – not only seasonally, but this week, as well.  While “Thursday is the new Friday” for a lot of people; for me, Thursdays have come to mean insane afternoons where I look up for the first time at 7:30 (which translates into not getting home until 8:30).  So, the idea of coming home to something easy and healthy was incredibly appealing.  The icing on the cake was that the mister did his own thing for dinner, so I didn’t have to worry about the cry of “but there’s no MEAT!”

I liked this dish and think that it would be equally lovely using couscous or bulgar if you don’t have quinoa in the pantry (or if your grocery doesn’t carry it).  Also, if you want to speed up the process a bit – which, considering it was 9:00 last night, was a major consideration – toss the grains with the dressing while it’s still warm so that it will absorb the flavors faster, then toss it with the fruit and nuts. 

Lastly, I cranked up the herbs component and treated them as the salad rather than adding lettuce (bland!), using closer to two cups of herbs (a mixture of flat-leaf parsley, cilantro and mint) to the mixture.  For me, it kept the salad from being too sweet and dessert-y.

I am so making this again – particularly as the summer weather is right around the corner and this will make an ideal addition to any barbecue!  And it’ll be so much funto tinker with (crumbled feta?  chives?  a little cumin and coriander with the ground ginger?), that you can adapt it to any kind of cuisine you’re making.  This is definitely a “back pocket’ kind of recipe.  Well done, Dorie!