This Quinoa Stone Fruit Salad is a beautiful summer salad loaded with peaches and plums and drizzled with a maple lime dressing that comes together in just 20 minutes!
While the quinoa is cooking, slice the peach and the plum, set aside.
When quinoa is finished cooking, drizzle in the agave nectar and lime juice and stir and fluff together.
Add in the other ingredients and stir to combine.
Garnish with basil and serve.
Notes
Notes:
This recipe is naturally gluten free.To cook quinoa -> How to Cook Quinoa.MAKE IT VEGAN: Remove the feta cheese or substitute vegan feta cheese.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.
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.