Quinoa Salad with Nectarines (and/or Peaches)

Ingredients:

 

1 cup Quinoa
2 Cups Water
3 Medium Sized Nectarines (or Peaches), Pits Removed & Diced
1 Large Red Pepper (substitute with Cubanelle), Seeded, Membranes Removed & Diced
1 Medium Sweet Onion, Peeled & Diced
1/2 Cup Fresh Parsley Leaves, Coarsely Chopped
3 Tablespoons Finely Chopped Fresh Mint Leaves
Dressing:
Juice From 1 Lemon
1/3 Cup Olive Oil
1 Tablespoon Liquid Honey
1 Teaspoon Grated Fresh Ginger
Salt & Pepper To Taste
To Serve:
1/2 to 3/4 Cup Lightly Toasted Sliced Almonds (See Notes Above)
 

Directions:

 

 

Place the quinoa in a pot with the water and bring to a boil.
Reduce the heat to a simmer, then cook for about 15 minutes or until the water has been absorbed, and the quinoa is tender to the bite.
Fluff the quinoa with a fork and let cool to room temperature.
In a bowl, place the nectarines, pepper, onion, parsley and mint and toss well.
In a small bowl, whisk together the dressing ingredients, taste, and adjust as needed.
Add the cooled quinoa to the other ingredients in the bowl along with the dressing and toss well to mix.
Toss in the almonds and serve.

Recipe from: Recipe Rebuild