For the Quinoa Salad – 3/4 cup uncooked quinoa, rinsed – 2–3 nectarines, diced – ½ cucumber, diced – 1 15 oz can chickpeas – 1 cup cherry tomatoes, halved – 1 cup corn kernels – 1 cup mixed herbs – ½ cup sliced or slivered almonds, For the Dressing – ⅓ cup olive oil – 2 tbsp lemon juice – 1 tbsp white wine or red wine vinegar – 1 tbsp maple syrup – 2 tsp Dijon mustard – 1 clove garlic, grated
To a pot, add quinoa and 1 ¼ cups water. Season with salt. Bring to a boil. Once boiling, reduce heat. Cover and cook for 14-15 min, until tender and water is absorbed. Remove the pot from heat. Let rest, covered, for 5 mins. Fluff with a fork.
Meanwhile, to a large bowl, add oil, lemon juice, vinegar, maple syrup, Dijon and garlic. Season with salt and pepper. Whisk to combine.
While quinoa is cooking and resting, chop the veggies, nectarine and fresh herbs.
To the bowl with dressing, add nectarines, cucumbers, chickpeas, tomatoes, corn and herbs. Stir to combine. Add cooled quinoa. Season with salt and pepper, then toss well to combine.
Serve topped with toasted almonds.
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