If you like sweet and savory salad, raise your hand! {me! me! me!} Well, you're in luck, I have just the perfect one for you today 😉
Last year, I discovered that I actually liked quinoa (read the story + a few facts about quinoa here) and never looked back since. I like it warm and I like it cold. And it makes perfect salads = filling, healthy and delicious.
Now, we need to talk about fruits in salad. Have you ever tried that? I mean, if you didn't, stop everything you're doing NOW and run to the kitchen. Or if you don't want to be that dramatic and food is not your #1 priority, at least fit this yummy yum nectarine quinoa salad in your menu this week.
You might be surprised and fall in love. Or if you already know that sweet + savory are a winning salad combination, then, you'll fall in love all over again. Now, if you'd excuse me, I have very important things to attend to – which are: finish my lunch and go for seconds, obviously.
Nectarine Quinoa Salad
Ingredients
- ½ cup uncooked quinoa any variety - or 1 cup cooked quinoa
- 1 cup chicken stock or vegetable stock for vegetarians
- 2 handfuls arugula rocket
- 1 large nectarine pit removed, cut into cubes - you can also use a peach
- 2 tbsp red onion chopped
- 2 tbsp fresh cilantro leaves roughly chopped
- 2 tbsp fresh lemon juice
- 2 tsp extra virgin olive oil
- salt and freshly cracked black pepper to taste
Instructions
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Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and spread on a baking sheet or large plate to allow quinoa to cool down quickly. (This will make a little bit more cooked quinoa than what you will need for the salad).
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Combine cooked quinoa (1 cup), arugula, nectarine, onion and cilantro in a large bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss to combine and serve.
Recipe Notes
TO MAKE MORE: simply double the ingredients
