California Plum And Quinoa Salad Recipes

CALIFORNIA QUINOA SALAD

California Quinoa Salad image

My step mom brought this to our family's weekly lunch and visit. It was enjoyed by all ages (which ranged from 1 to 71! I am not sure where she got this recipe, but it is definitely going in my "tried and true" recipe file. Very good, very flavorful...and good for you! It has a nice, colorful presentation, too.

Provided by Likkel

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1 garlic clove, minced
sea salt & freshly ground black pepper
1 cup quinoa, rinsed and drained
2 cups water
2 cups chopped fresh spinach
1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
1 medium avocado, peeled and chopped (about 1 cup)
1/4 cup thinly sliced green onion
1/4 cup fresh basil, chopped
8 kalamata olives, pitted and quartered

Steps:

Whisk together the first five ingredients in a small bowl to make the vinaigrette.
Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
Suggest doubling recipe if making for a larger group of people.

Nutrition Facts : Calories 210.3, Fat 11.8, SaturatedFat 1.6, Sodium 58.1, Carbohydrate 22.6, Fiber 4.8, Sugar 0.5, Protein 5.2

CALIFORNIA QUINOA

California Quinoa image

I'm always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup quinoa, rinsed and well drained
2 garlic cloves, minced
1 medium zucchini, chopped
2 cups water
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper

Steps:

In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 353mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

CALIFORNIA PLUM AND QUINOA SALAD

California Plum and Quinoa Salad image

Quinoa, a protein-rich grain is paired with California plums, walnuts and bell peppers in this refreshing salad. Serve as a light lunch or a side dish for a grilled summer meal.

Provided by Allrecipes Member

Time 1h32m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups quinoa
2 ½ cups water
2 fruit (2-1/8" dia)s fresh California plums, pitted and diced
½ cup chopped, toasted walnuts
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup sliced green onions
3 tablespoons flax oil
3 tablespoons extra-virgin olive oil
¼ cup white wine vinegar
1 ½ tablespoons honey
¼ teaspoon salt

Steps:

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

Nutrition Facts : Calories 347.4 calories, Carbohydrate 32 g, Fat 22.3 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 104.2 mg, Sugar 7.3 g

CALIFORNIA PLUM AND QUINOA SALAD

California Plum and Quinoa Salad image

Quinoa, a protein-rich grain is paired with California plums, walnuts and bell peppers in this refreshing salad. Serve as a light lunch or a side dish for a grilled summer meal.

Provided by Allrecipes Member

Time 1h32m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups quinoa
2 ½ cups water
2 fruit (2-1/8" dia)s fresh California plums, pitted and diced
½ cup chopped, toasted walnuts
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup sliced green onions
3 tablespoons flax oil
3 tablespoons extra-virgin olive oil
¼ cup white wine vinegar
1 ½ tablespoons honey
¼ teaspoon salt

Steps:

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

Nutrition Facts : Calories 347.4 calories, Carbohydrate 32 g, Fat 22.3 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 104.2 mg, Sugar 7.3 g

KALE AND QUINOA SALAD WITH PLUMS AND HERBS

Kale and Quinoa Salad With Plums and Herbs image

I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1/2 cup quinoa
Salt to taste
3 cups stemmed, slivered kale
1 serrano or Thai chiles, minced (optional)
1 to 2 ripe but firm plums or pluots, cut in thin slices
1/2 cup basil leaves, chopped, torn or cut in slivers
2 to 4 tablespoons chopped chives
1 tablespoon chopped cilantro (optional)
2 tablespoons seasoned rice vinegar
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 garlic clove, minced or puréed
3 tablespoons sunflower or grapeseed oil

Steps:

Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams

CALIFORNIA PLUM AND QUINOA SALAD

California Plum and Quinoa Salad image

Quinoa, a protein-rich grain is paired with California plums, walnuts and bell peppers in this refreshing salad. Serve as a light lunch or a side dish for a grilled summer meal.

Provided by Allrecipes Member

Time 1h32m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups quinoa
2 ½ cups water
2 fruit (2-1/8" dia)s fresh California plums, pitted and diced
½ cup chopped, toasted walnuts
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup sliced green onions
3 tablespoons flax oil
3 tablespoons extra-virgin olive oil
¼ cup white wine vinegar
1 ½ tablespoons honey
¼ teaspoon salt

Steps:

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

Nutrition Facts : Calories 347.4 calories, Carbohydrate 32 g, Fat 22.3 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 104.2 mg, Sugar 7.3 g

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