I found this recipe in Jason Roberts’ Good Food Fast while I was looking for breakfasts that could be made ahead and assembled quickly by me and our early-rising house guest.
Until we ate at Panera recently, all the pictures I’d seen of watermelon feta salad hadn’t persuaded me to try it. It just didn’t appeal to me. Now I am sorry I waited. I loved Panera’s version, with an arugula base, dotted with juicy watermelon cubes, crumbled feta, a handful of toasted almond slices and a sprinkling of ancient grains. I was eager to see what I could come up with at home.
Quinoa: KEEN-wah or kee-NO-ah. Either way, it’s an Inca thing.
Whoa, extreme closeup! Sorry about the slightly blurry image. I got the recipe for the cupcake, which in this case is closer to a muffin in consistency, from Martha Stewart’s Cupcakes from 2009. She didn’t say anything about frosting them, just showed them plain (granted, they are very pretty with the bright raspberries and the green nuts). But, I ask, who made her queen? The frosting recipe is from Cupcakes by Carol Pastor, and it’s to die for.