Up until very recently, I was quinoa-avoidant. I had no good reason for this. I’m down with all sorts of grains — barley, farro, kasha, and I fancy myself the queen of Calrose rice — but I had never ventured into Quinoaland. I’m going to blame the few prepared quinoa salads I’ve grabbed from supermarkets and airport kiosks, those sad and bland little clamshells that quieted my hunger but left a hole in my heart.
Sounds as if you just needed the right quinoa recipe, you’re thinking. And you’re right! I needed Ali Slagle’s quinoa salad recipe, which has the three features I think every great grain salad should have: a foolproof cooked grain base, an assertive dressing and a generous versatility. The dressing is a simple but strong lemon vinaigrette with the kick of a grated garlic clove; as for versatility, readers suggest adding roasted chickpeas, avocado, cherry tomatoes, chopped rotisserie chicken, black beans. “This is the best salad — fresh, vibrant, and protein-packed!” writes Wendy, a reader. “Seriously, I CRAVE this salad.”
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Quinoa Salad
I’ll stick with this “things I didn’t used to like but now do because I can begrudgingly accept that sometimes I’m wrong” theme and turn to radishes. I was not a fan as a younger eater — too spicy! — but now I love their snappy sharpness. Had I known about this sheet-pan miso chicken with radishes and lime, a recipe from Yasmin Fahr adapted by Margaux Laskey, I would have probably been on Team Radish much sooner: That harsh bite is mellowed in the oven as the little pink gems drink up those miso-chickeny juices.
Funnily enough, I’ve always loved the really fishy fishes — salmon, mackerel, trout — it was the plain white fish that I’d pass on. If that sounds like you or an eater in your home, try Yewande Komolafe’s five-star, rave-reviewed coconut fish and tomato bake or Eric Kim’s brilliant, three-ingredient scallion-oil fish.
I also used not to like sour cream [ducks]. But now I could easily put away a bowl of French onion dip by myself, especially this one from Dan Pelosi, which bolsters a base of caramelized onions with onion powder, garlic powder, cayenne and Worcestershire sauce. Some notes from Dan: “If you are looking for extra tang, replace some of the sour cream with Greek yogurt. If you crave a bit more fatty flavor, replace some of the sour cream with mayonnaise. And if you somehow don’t crave potato chips, serve this dip with crudités.”
Lastly, I’m still working on becoming a breakfast person, and in my quest I’ve learned that the only way that I’m guaranteed to eat the first meal of the day is if I make it the night before. Yossy Arefi’s muesli has been my morning safety net more times than I can count, and I’m sure I’ll love Ifrah F. Ahmed’s matcha overnight oats. I like the refreshing, this-side-of-bitter flavor of matcha, and I like creamy oatmeal, so her recipe is right up my alley.
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