Taste the Local Difference: Select Northwest Michigan


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Plum and Quinoa Salad
Category	Plums
Measurements and ingredients:	1 1/4 cups quinoa, 2 1/2 cups water, 2 large ripe plums, pitted and diced, 1/2 cup chopped, toasted walnuts, 1/4 cup each: chopped red and yellow bell pepper, 1/4 cup sliced green onions, 3 Tbsp. each: flax oil and extra virgin olive oil, 1/4 cup white wine vinegar, 1 1/2 tablespoons honey, and 1/4 tsp. salt.
Instructions:	Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and let chill for about 30 minutes. Stir together quinoa, plums, walnuts, peppers and onions in a medium bowl. Whisk together remaining ingredients in a small bowl and pour over salad; toss well to coat all ingredients with dressing. Cover and chill for 1 hour. Recipe provided by the California Tree Fruit Agreement http://www.eatcaliforniafruit.com/
Serves how many:	6
Submitted by:	www.fruitandveggieguru.com

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