Quinoa Salad with California Prunes & Feta
- 4 servings
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
Cook quinoa according to package directions.
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.
Add prune mixture to quinoa and mix well.
Add in beets, tomatoes and parsley.
Add the lemon juice and pepper. Place salad in large serving dish and garnish with crumbled feta. Cover and chill before serving.