This recipe was inspired by my friend Jessica who made a similar quinoa salad for us last fall using diced persimmon and fresh pomegranate seeds, pine nuts, feta cheese and mint in a quinoa salad! It as so unusual and yummy, that pop for sweetness from the fruit in an otherwise savory salad was not to be forgotten. This is my take on a summer version featuring crunchy cucumbers and floral white nectarines. I also added garbanzo beans for extra protein.

Quinoa and White Nectarine Salad

serves 4-6

Quinoa is high in protein and gluten free so this is a very hearty and healthy salad perfect for lunch or a fresh new BBQ side. Omit the feta and it’s also vegan!

Ingredients-

2 cups of dry quinoa cooked according to the package instructions

1-2 Persian cucumbers, diced

1-2 white nectarines, diced

1 cup cooked garbanzo beans

3 tablespoons red onion, minced

10 leaves of fresh mint, finely sliced into ribbons

5 leaves of basil, finely sliced into ribbons

1 cup crumbled feta (optional)

3 tablespoons fresh lemon juice, juiced (about 1 large lemon)

3 tablespoons good olive oil

salt and pepper

1/2 cup toasted pine nuts for topping

Directions-

Cook the quinoa per the instructions on the package. Fluff and allow to cool to room temperature. Juice the lemon and add a teaspoon of salt and a few grinds of fresh black pepper to the juice and set aside so the salt can dissolve in the lemon juice. Dice all the fruit and vegetables and toss into a bowl with the cooled quinoa. Whisk 3 tablespoons olive oil into the lemon juice and dress the quinoa salad in stages checking as you go. You may not need all the dressing or you may need a bit more. Toss in the fresh herbs and the feta if you are using it, mix well and then season to taste. Serve room temperature or chilled topped with toasted pine nuts. I served it on a bed of arugula as a lunch salad with extra dressing on the side for the greens.