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California plum and quinoa salad

Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...

Sweet plum salads

If you are looking for a unique recipe for your family, try this quinoa salad which features California plums. Adding fruits to salad and other dishes is a great way to give your family some extra nutrition.
Sweet plum salads

Makes: 6 Servings
Prep Time: 20 Minutes
Cook Time: 12-15 Minutes
Chill Time: 1 Hour


  • 1 1/4 cup quinoa
  • 2 1/2 cup water
  • 2 fresh California plums, pitted and diced
  • 1/2 cup chopped, toasted walnuts
  • 1/4 cup each: chopped red and yellow bell pepper
  • 1/4 cup sliced green onions
  • 3 tablespoon each: flax oil and extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon salt


  1. Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes.
  2. Remove from heat and let stand for 5 minutes. Fluff with a fork and let chill for about 30 minutes.
  3. Stir together quinoa, plums, walnuts, peppers and onions in a medium bowl.
  4. Whisk together remaining ingredients in a small bowl and pour over salad; toss well to coat all ingredients with dressing.
  5. Cover and chill for 1 hour.

Per serving: 350 calories, 7g protein, 34g carbohydrate, 25g total fat, 0mg cholesterol, 105mg sodium, 3g fiber.

Photo and recipes: Copyright courtesy of California Tree Fruit Agreement.

For another fantastic salad using plums, check out this recipe. It's more than just a salad; it's a whole meal.

Plum pork wild rice salad

Makes 4 Servings


  • 1/4 cup herb vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 2 teaspoon cornstarch
  • 2 tablespoon diced green onion bulbs
  • 2 teaspoon dry parsley flakes
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounce (about 8 cups) mixed salad greens
  • 2 3/4 cup thinly sliced carrots
  • 1 1/2 cup slivered peapods
  • 1 6-ounce package white and wild rice mix, cooked as directed but omit butter
  • 10 ounce trimmed roast pork, thinly sliced
  • 8 fresh California plums, sliced


  1. For nonfat herb vinaigrette dressing, combine vinegar, mustard, garlic, honey and cornstarch in saucepan.
  2. Stir in 1 cup of water and cook, stirring until thickened. Stir in green onion, parsley and red pepper. Chill dressing.
  3. For salad, toss greens with carrots and peapods; turn onto salad plates.
  4. Scoop rice into center and top with pork and plums. Drizzle with dressing.

When choosing plums, the California Tree Fruit Agreement offers this tip: "Look for plums that are firm with a little 'spring.' While plums are generally known for their tart skin and sweet flesh, the skin will become less tart and the flesh sweeter as the plums ripen and soften."

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