California Plum And Quinoa Salad Recipes

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CALIFORNIA QUINOA SALAD



California Quinoa Salad image

My step mom brought this to our family's weekly lunch and visit. It was enjoyed by all ages (which ranged from 1 to 71! I am not sure where she got this recipe, but it is definitely going in my "tried and true" recipe file. Very good, very flavorful...and good for you! It has a nice, colorful presentation, too.

Provided by Likkel

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1 garlic clove, minced
sea salt & freshly ground black pepper
1 cup quinoa, rinsed and drained
2 cups water
2 cups chopped fresh spinach
1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
1 medium avocado, peeled and chopped (about 1 cup)
1/4 cup thinly sliced green onion
1/4 cup fresh basil, chopped
8 kalamata olives, pitted and quartered

Steps:

  • Whisk together the first five ingredients in a small bowl to make the vinaigrette.
  • Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
  • Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
  • Suggest doubling recipe if making for a larger group of people.

Nutrition Facts : Calories 210.3, Fat 11.8, SaturatedFat 1.6, Sodium 58.1, Carbohydrate 22.6, Fiber 4.8, Sugar 0.5, Protein 5.2

CALIFORNIA QUINOA



California Quinoa image

I'm always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 cup quinoa, rinsed and well drained
2 garlic cloves, minced
1 medium zucchini, chopped
2 cups water
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 353mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

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