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California quinoa salad

Recipe by:Patty Mastracco
Recipe developer/food stylist, Sacramento


  • 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


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.

Makes 10 to 12 servings

Califonia Bountiful