Quinoa Salad with Stone Fruit

5 from 1 vote

This refreshing Quinoa Salad with Stone Fruit features delicious nectarines, plums, and cherries dressed in a light lemon vinaigrette. Packed with whole grains, protein, fiber, and healthy fats, this nutritious salad will fill you up without weighing you down.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Servings:

Calories: 375kcal

Author: Dr. Sonali Ruder

Equipment

Saucepan

Ingredients

Quinoa Salad

1 cup tri-color quinoa
2 ripe nectarines or peaches, sliced
2 ripe plums, sliced
1 cup cherries, pitted and halved
2 tablespoons basil leaves, roughly torn
1 ounce goat cheese

Lemon Vinaigrette

¼ cup extra virgin olive oil
¼ cup fresh lemon juice
2 teaspoons honey
1 tablespoons minced shallot
Kosher salt and freshly ground black pepper

Instructions

Place the quinoa and 2 cups water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook until done, about 15 minutes.
Let the quinoa cool and then stir in the nectarines (or peaches), plums, cherries, and basil.
To make the Lemon Vinaigrette, whisk the Extra Virgin Olive Oil from Spain, lemon juice, honey, shallot, and a large pinch of salt and pepper together in a bowl (or mix in a mason jar).
Pour as much of the vinaigrette onto the quinoa as desired (reserve any extra vinaigrette to serve on the side) and toss to combine. Season the salad with salt and pepper to taste.
Transfer to a serving platter and crumble the goat cheese on top.

Nutrition