by posting this recipe i am entering a recipe contest sponsored by california dried plum board and am eligible to win prizes associated with the contest. i was not compensated for my time.[spacer height=”20px”]
i can’t get enough salads. i can’t.
i think this is the effect of what seems like endless months of warm stews, roasted meats, and hot drinks. maybe the pregnancy cravings contribute a little too. salads and iced tea. it’s all i want. (other than the occasional sweet treat i’m intending to avoid, though not always successful.)
the recipe redux has challenged us this month with a contest to use california dried plums. though my first thoughts, per usual, went straight to a sweet treat, the tangy vinaigrette soaked salad won! yes, a savory dish beat out all of the sweet ideas that entered my head. can you even believe it?!
first, let me tell you about the great benefits of dried plums…
did you know may, in addition to being celiac awareness month, is also national osteoporosis month? did you also know that dried plums (prunes) may have a beneficial effect on bone health? studies have shown that eating one serving of dried plums is helpful in increasing bone mineral density in postmenopausal, osteopenic women.
dried plums are a great way to add flavor, moisture and fiber to dishes. they can add natural sugars to both savory and sweet things… which was why i had such a hard time deciding.
but i love this salad… a red quinoa-based spring salad, full of crunchy pistachios and spicy radishes and watercress, and of course sweet, chewy dried plums. topped with a fried egg. yes!
- 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
- 1 cup water
- ⅔ cup red quinoa
- ¼ teaspoon salt
- ⅓ cup shelled pistachios
- ½ cup sliced California Dried Plums
- ½ cup thinly sliced radishes
- 3 green onions, sliced in ¼-inch slices
- Fried Egg, optional
- Combine all ingredients in a small bowl; whisk until well-combined. Set aside.
- Combine water, red quinoa and ¼ teaspoon 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 Dried Plums, radishes, and green onions slices. Top with remaining dressing and stir well.
- Serve quinoa salad on top of watercress. Top with a fried egg, if desired.