Ingredients
- 1 Cup quinoa
- 2 cups water
- 3 nectarines, pitted & diced
- 1/4 cup roughly chopped pistachios
- 4 oz. goat cheese, crumbled
- 2 Tbsp spicy brown mustard (I used Guldens)
- 1 Tbsp fresh chopped dill
- 1 garlic clove smashed
- 1 small shallot minced
- 1 lemon, zest & juice
- 2 Tbsp Blasamic vinegar
- 1 Tbsp honey
- 1/4 cup extra virgin olive oil
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Quinoa, Nectarine, Pistachio Salad
Time: 15 minutes prep, 15 minutes cook
Servings: 4 servings
Directions
- In a fine mesh strainer, rinse the quinoa under cold water until water runs clear
- Place quinoa & water in a large sauce pan. Bring to a boil. Once at a boil reduce heat to meduim/medium low, cover & cook 10-15 minutes or until all liquid is absorbed. When done, the grain appears translucent and the germ ring will be visible. Allow quinoa to cool.
- Mix mustard, dill, garlic, shallot, lemon zest & juice, vinegar & honey. Add salt & pepper to taste. Slowly whisk in oil to creat dressing.
- When quinioa is cooled, add chopped nectarine, pistachios & dressing. Toss to coat. If serving immediately top with crumbled goat cheese. If chilling, top with goat cheese when ready to serve.
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Summary
This is a light, quick & easy salad. Gluten free, very tasty & filling. My kids enjoyed the salad just as much as I did.