½cupuncooked quinoaany variety - or 1 cup cooked quinoa
1cupchicken stockor vegetable stock for vegetarians
2handfuls arugularocket
1large nectarinepit removed, cut into cubes - you can also use a peach
2tbspred onionchopped
2tbspfresh cilantro leavesroughly chopped
2tbspfresh lemon juice
2tspextra virgin olive oil
salt and freshly cracked black pepper to taste
Instructions
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).
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
Nutrition Facts
Nectarine Quinoa Salad
Amount Per Serving (1 /2)
Calories 283Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 179mg8%
Potassium 581mg17%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 10g20%
Vitamin A 735IU15%
Vitamin C 13.4mg16%
Calcium 52mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.