Grilled Nectarine Basil Quinoa Salad (Printable Version)
Grilled nectarines, basil and quinoa with arugula and lemon-honey dressing. Bright, seasonal, vegetarian, gluten-free.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Fruit
04 - 3 ripe nectarines, halved and pitted
05 - 1 tablespoon olive oil, for grilling
→ Vegetables & Greens
06 - 4 cups baby arugula or mixed greens
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup cherry tomatoes, halved, optional
09 - 1/4 cup toasted sliced almonds
→ Herbs
10 - 1/2 cup fresh basil leaves, torn
11 - 2 tablespoons fresh mint leaves, chopped, optional
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1 tablespoon honey
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 12 to 15 minutes until the water is absorbed. Fluff with a fork and let quinoa cool slightly.
02 - Preheat a grill or grill pan over medium-high heat.
03 - Brush cut sides of the nectarines with olive oil. Grill cut side down for 2 to 3 minutes until grill marks form and fruit softens. Allow to cool slightly, then slice into wedges.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until emulsified.
05 - In a large mixing bowl, combine cooked quinoa, arugula or mixed greens, sliced red onion, halved cherry tomatoes if using, and grilled nectarine slices.
06 - Add torn basil and chopped mint. Drizzle all ingredients with the prepared dressing and toss gently to coat evenly.
07 - Sprinkle toasted sliced almonds over the salad just before serving.
# Expert Advice:
01 -
- The grilled nectarines add smoky-sweet depth thats a total surprise in a salad.
- Its as beautiful on the plate as it is craveable, making it the dish everyone asks for at gatherings.
02 -
- Once I let the quinoa overcook and it went mushy; taking it off the heat promptly is a must for good texture.
- I realized tossing the basil and mint in right before serving keeps their freshness front and center.
03 -
- Whisking the dressing until fully emulsified makes for silky coating that clings to every ingredient.
- Grilling the fruit just enough for marks without softening too much keeps their texture lovely in the salad.