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Summer Quiona Salad

Summer Quinoa Salad

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Ingredients
  

  • 1 cup  raw quinoa,  prepared according to package directions
  • Roasted salted pistachios  
  • 1-2 medium ripe  nectarines, diced
  • 12 oz. baby bella mushrooms diced
  • 1 small bunch scallions sliced

Dressing:

  • ½ cup oil
  • ½ cup vinegar
  • ½ cup honey
  • 1 tsp salt
  • 1 tsp yellow mustard
  • ¼ tsp black pepper

Instructions
 

  • 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.

Tip: 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.