California quinoa salad
Here's a healthy salad that has it all: fruit, vegetables, nuts, herbs and quinoa in a sweet-tangy vinaigrette. You can prepare it up to three days ahead, although you'll want to set the nuts aside as a last-minute addition. Another idea: Substitute rice for quinoa.
Recipe developer/food stylist, Sacramento
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2 cups quinoa (see note)
2 2/3 cups water
2 cups diced fresh plums
3/4 cup chopped dried plums (prunes)
1 cup thinly sliced celery
1 cup chopped, toasted walnuts
2/3 cup minced red onion
2 tbsp. chopped fresh basil
2/3 cup extra virgin olive oil
1/2 cup white wine vinegar
2 tbsp. honey
1 tsp. salt, or to taste
Freshly ground pepper, to taste
Rinse quinoa in a fine mesh strainer; drain well. Bring water and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool. Place in a large bowl with remaining salad ingredients. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour.
Note: You may substitute 3 cups cooked rice for cooked quinoa, if you wish.
Makes 10 to 12 servings