Lemon – Soaked Quinoa with Prunes, Pistachios & Watercress
Provided by: Kumquat on behalf of the California Prune Board
Servings: 3-4
Ingredients
Vinaigrette
- 2 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Salad
- 1 cup water
- ⅔ cup red quinoa
- ¼ teaspoon salt
- ⅓ cup shelled pistachios
- ½ cup sliced California Prunes
- ½ cup thinly sliced radishes
- 3 green onions, sliced in ¼-inch slices
- Watercress
- Fried Egg, optional
Directions
Vinaigrette
Combine all ingredients in a small bowl; whisk until well-combined. Set aside.
Salad
Combine water, red quinoa and salt in a small saucepan. Heat over medium-low heat to a simmer; simmer, covered, for 10 minutes. Remove from heat and let sit, covered, an additional 10 minutes. Transfer quinoa to a medium bowl. Pour half of dressing on top of quinoa and stir to combine. Chill for 30 minutes. Stir in pistachios, Prunes, radishes, and green onions slices. Top with remaining dressing and stir well. To assemble: Serve quinoa salad on top of watercress. Top with a fried egg, if desired.
