California plum and quinoa salad

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.
Plum and quinoa salad

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

Ingredients

  • 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

Directions

  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

Ingredients

  • 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

Directions

  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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