Summer Quinoa Salad
This protein-packed quinoa salad is brightened up with fresh summer nectarines and green scallions balanced with earthy baby bella mushrooms and pistachios. A light and gentle honey mustard dressing tops it off.
- 1 cup raw quinoa, prepared according to package directions (two cups cooked)
- roasted salted pistachios
- 1 -2 medium ripe nectarines, diced
- 12 ounces baby bella mushrooms, diced
- 1 small bunch scallions sliced
- ½ cup oil
- ½ cup vinegar
- ½ cup honey
- ¼- ½ cup sugar
- 1 tsp salt
- 1 tsp yellow mustard
- ¼ tsp black pepper
Preheat oven to 425 F. Place mushrooms on a greased baking sheet. Drizzle with some olive oil, salt and pepper. Bake for approximately 15 minutes.
Meanwhile, combine all dressing ingredients. Mix dressing with the quinoa. Arrange toppings on quinoa in rows.
Toss before serving.
Here’s a simple way to make perfectly fluffy quinoa:
Preheat oven to 350.
- 1 cup quinoa
- 2 cups water
- ¼ tsp salt
Place in a 9" foil pan, cover tightly with foil and bake till all the water is absorbed (approximately 45 minutes)
Allow to cool.
Photography by Hudi Greenberger
This article originally appeared in Family First