Ingredients
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1 cup(250 mL) Quinoa
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1 Tbsp.(15 mL) Olive oil
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1Red onion, finely chopped
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2Celery sticks, finely chopped
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2Garlic cloves, minced
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12California Prunes, finely sliced lengthways
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2 tsp(10 mL) Dried oregano
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2Cooked beets, chopped
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16Cherry tomatoes, halved
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4 Tbsp(60 mL) Parsley, finely chopped
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Juice of a lemon
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Pepper to taste
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5 oz(140 g) Feta Cheese
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Instructions
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Cook quinoa according to package directions.
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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.
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Add prune mixture to quinoa and mix well.
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Add in beets, tomatoes and parsley.
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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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