Quinoa Salad with California Prunes & Feta

Servings: Makes 4 servings

Ingredients

  • 1 cup (250 mL) Quinoa
  • 5 oz. (140g) Feta Cheese
  • 12 California Prunes, finely sliced lengthways
  • 1 Tbsp. (15 mL) Olive oil
  • 1 Red onion, finely chopped
  • 2 Celery sticks, finely chopped
  • 2 Garlic cloves, minced
  • 2 tsp. (10 mL) Dried oregano
  • 2 Cooked beets, chopped
  • 16 Cherry tomatoes, halved
  • 4 Tbsp. (60 mL) Parsley, finely chopped
  • Juice of a lemon
  • Pepper to taste

Directions

  1. Cook quinoa according to package directions.
  2. Heat the olive oil in a frying pan over medium high and cook onion, garlic, celery and California Prunes, and oregano for 2 mins. Add two tablespoons (30 mL) water and cook for 1 more min. until the liquid has evaporated.
  3. Add prune mixture to quinoa and mix well.
  4. Add in beets, tomatoes and parsley.
  5. Add the lemon juice and pepper. Place salad in large serving dish and garnish with crumbled feta. Cover and chill before serving.

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