
Lemon-Soaked Quinoa with California Prunes, Pistachios & Watercress
Provided by: Kumquat on behalf of the California Prune Board
Makes: 3-4Prep Time: 15 minutes plus 30 minutes chill timeCook Time: 20 minutes
INGREDIENTS
- Vinaigrette
- 2 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Salad
- 1 cup water
- ⅔ cup red quinoa
- ¼ teaspoon salt
- ⅓ cup shelled pistachios
- ½ cup sliced California Prunes
- ½ cup thinly sliced radishes
- 3 green onions, sliced in ¼-inch slices
- Watercress
- Fried Egg, optional
DIRECTIONS
Vinaigrette
- Combine all ingredients in a small bowl; whisk until well-combined.
Set aside.
Salad
- Combine water, red quinoa and salt in a small saucepan.
- Heat over medium-low heat to a simmer; simmer, covered, for 10 minutes.
- Remove from heat and let sit, covered, an additional 10 minutes.
- Transfer quinoa to a medium bowl.
- Pour half of dressing on top of quinoa and stir to combine.
- Chill for 30 minutes.
- Stir in pistachios, California Prunes, radishes, and green onions slices.
- Top with remaining dressing and stir well.
To assemble: Serve quinoa salad on top of watercress.
Top with a fried egg, if desired.