Quinoa Stone Fruit Salad

Preparation 5 min Cook Time 15 min

Ingredients

  • 3 cups quinoa , cooked
  • 2 tablespoons agave nectar/maple syrup
  • Juice of one lime
  • 1 peach, pit removed and sliced
  • 1 plum, pit removed and sliced
  • 1 bunch grapes (about 1/3 cup), sliced
  • 1/4 cup chopped pecans
  • 1/4 cup crumbled feta cheese
  • Basil, for garnish

Instructions

  1. Cook the quinoa according to package directions and as desired: see here how to cook quinoa .
  2. While the quinoa is cooking, slice the peach and the plum, set aside.
  3. When quinoa is finished cooking, drizzle in the agave nectar and lime juice and stir and fluff together.
  4. Add in the other ingredients and stir to combine.
  5. Garnish with basil and serve.

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Recipe Notes

  1. This recipe is naturally gluten free.
  2. MAKE IT VEGAN
    Remove the feta cheese or substitute vegan feta cheese .
  3. HOW TO STORE
    Store the quinoa salad in an airtight tupperware container in the fridge for up to 5 days. This salad can be served cold or slightly warmed.
  4. To mix it up, you could also easily used grilled or roasted peach/plum slices. You can also use apricots or nectarines in addition to or instead. This recipe can be easily doubled.
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