This is such a delicious and practical salad. Quinoa is packed with protein and you will feel energized every time you take a bite. You can serve it as is or you could add spinach, chard, kale, nuts, almost anything you have in your fridge.
-1 Cup tri-color quinoa
-3 Small to medium nectarines cut into thick wedges
-4 Medium Heirloom tomatoes cut into wedges
-1/2 Red onion thinly sliced
-1/4 of a small fennel thinly sliced on a mandoline
-Small bunch of parsley roughly chopped
-Fennel leaves finely chopped
2 Cloves of garlic finely chopped
1 Lemon zested and juiced
1 Tsp Jonny Hetherington Essentials Peach Hot Sauce
-3 Tbsp balsamic vinegar
-1/2 Cup avocado oil
-Sea salt and pepper
Rinse your quinoa under cold water.
Add to a pan with 2 cups of water and a bit of sea salt.
Bring to a boil over medium high heat.
Simmer on low heat until all the liquid has evaporated.
Make the dressing by combining all of the ingredients into a glass container. Mix well. Sea salt and Pepper to taste.
Grill both sides of your nectarine on a Barbecue or in a grill pan on medium high heat. Make sure the pan is hot before you place the pieces on. You just want to get those wonderful grilling marks. Don't over cook or they will turn mushy.
Combine all the ingredients onto a large presentation plate.
Keep some parsley, fennel leaves and nectarines for garnish.
Voila! Grilled nectarines and quinoa salad.