Plum and Quinoa Salad

I have taken this salad to several end of the year potlucks and people are always asking me for the recipe. Sometimes the recipes we use as Personal Chefs are restricted and we can not give them out. However when I checked my records, this originally was in the Midland Daily News in October 2006 and so I was able to share it with everyone. You can use other fresh or dried fruit and certainly any nut in this combination. Find the Quinoa in the health food section of your grocery store. It is a light, tasty grain that is easy to digest. It has no gluten. It is a complete protein grain and has more protein than any other grain. It apparently originated in South America and was used by the Inca civilization. Enjoy this grain and this recipe! Peg

Plum and Quinoa Salad
1 cup quinoa
2 cups water
4 plums large if possible
¾ cup chopped walnuts
½ cup red bell pepper chopped
½ cup yellow bell pepper chopped
¼ cup green onion, chopped
½ cup high quality fruity extra virgin olive oil
¼ cup white wine vinegar
1 ½ Tablespoons honey
Dash salt

Follow directions on package for cooking quinoa or cook 1 cup quinoa in 2 cups water in rice cooker. Fluff with fork and transfer cooked quinoa to large bowl and chill ½ hour. Meanwhile, chop the onions, peppers and plums. Whisk the oil, vinegar, honey and a dash of salt in a small bow. Combine quinoa, vegetables and fruit and walnuts and drizzle the dressing overtop. Chill at least one hour before serving. Taste and if plums are very tart, add a bit more honey. This keeps well several days. Toasting the walnuts improves the flavor but is not necessary. The plums will bleed a bit into the salad when it sets and can be added at the last minute if you do not want the color. I got this recipe from the Midland Daily News in October 2006. I have altered the original recipe by increasing the plums and vegetables.