Roasted Nectarine and Basil Quinoa Salad (Printable Version)

Sweet roasted nectarines, fluffy quinoa, and fresh basil tossed in zesty lemon-honey dressing for a vibrant summer dish.

# What You'll Need:

→ Fruits & Vegetables

01 - 3 ripe nectarines, pitted and cut into wedges
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup fresh basil leaves, torn
05 - 2 cups baby arugula or mixed greens

→ Grains

06 - 1 cup quinoa, rinsed
07 - 2 cups water or vegetable broth

→ Nuts & Cheese (optional)

08 - 1/3 cup toasted almonds, chopped
09 - 1/4 cup crumbled feta cheese (omit for vegan option)

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tbsp honey (or maple syrup for vegan)
13 - 1 tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange nectarine wedges on the baking sheet. Drizzle with 1 tbsp olive oil and a pinch of salt. Roast for 12–15 minutes until lightly caramelized and tender. Let cool.
03 - Rinse quinoa under cold water. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine cooled quinoa, roasted nectarines, cherry tomatoes, red onion, arugula, and basil. Drizzle with dressing and toss gently to combine.
06 - Top with toasted almonds and crumbled feta, if using. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • The roasted nectarines become jammy and sweet while the quinoa keeps everything grounded and satisfying
  • It comes together faster than you think and looks stunning on a picnic table
02 -
  • Let the quinoa cool completely before tossing with the greens, or the arugula will wilt from the residual heat
  • The nectarines can be roasted up to a day ahead and kept in the refrigerator
03 -
  • Use a microplane to zest a little lemon into the dressing for extra brightness
  • Add a handful of chickpeas or grilled chicken to turn it into a main dish

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