Quinoa Salad with California Prunes & Feta - Taste USA

Quinoa Salad with California Prunes & Feta

  • Duration minutes
  • Serving 4 servings

Ingredients

1 cup (250 mL) Quinoa
1 Tbsp. (15 mL) Olive oil
1 Red onion, finely chopped
2 Celery sticks, finely chopped
2 Garlic cloves, minced
12 California Prunes, finely sliced lengthways
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
5 oz. (140g) Feta Cheese

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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