California quinoa salad

By MelanieAnn

Makes 10 to 12 servings

Ingredients

• Salad
• 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
• Dressing
• 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

Preparation

Step 1

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.