Tuesday, September 12, 2006

Plum Quinoa Salad

Plums are at their peak of season now, and I have been anxious to try this recipe ever since it was given to me a few weeks ago. If you love a good healthy salad, give this recipe a try. Firm, ripe plums add a wonderful sweetness. I replaced the bell peppers in the original recipe with sundried tomatoes, because I don't like raw peppers. The peppers would add nice color and crispness to the salad. I also reduced the amount of dressing to save calories.


1/2 c. quinoa
1 c. water
1 large plum, pitted and diced
1 T. chopped walnuts
10 sundried tomatoes, rehydrated and chopped
3 scallions
3 radishes, halved and sliced thin
2 t. ground flax seeds
1 t. e-v olive oil
1 T. white balsamic vinegar
1 t. agave nectar
1 clove garlic, crushed
pinch of salt

Rinse quinoa and add to water. Bring to a boil, then simmer, covered, for 10 to 15 minutes or until all water is absorbed. Let stand a few minutes, then fluff and set aside to cool. In the meantime, mix together in a medium sized bowl the diced plum, nuts, tomatoes, scallions, radishes, and flax seeds. In a small bowl, mix together the oil, vinegar, agave, garlic, and salt. Pour the dressing over the plum mixture, then add the mixture to the quinoa. Cover and chill for at least an hour.

1 comment:

SusanV said...

What an interesting looking salad! I never would have thought of this combination, but it sounds good. Thanks for posting it!