NECTARINE & QUINOA CHOPPED SALAD

July 10, 2014

It’s really rocking my world how much the produce at my local grocery stop is, well, rocking. I am more and more convinced that although American grocers know no seasons, your personal kitchen benefits from cooking in sync with the calendar. Hear me when I say I’m no produce elitist. I buy non-organic more often than not. But, the flavor and quality of even something as simple as the pre-packaged bag of carrots I bought last week is far from the bag of water-y, tasteless carrots I bought in December.

Thus salads have become my routine because I’m loving summer and kind of fearing winter again. For Michiganders that is a long six months with a short list of fresh produce. But I won’t think about that now! Nectarine salad and happy thoughts today.

NECTARINE QUINOA SALAD from Rachel Schultz-4

NECTARINE & QUINOA CHOPPED SALAD
Serves 3-4

2 cups quinoa, cooked
1 bell pepper, diced
1/2 pint grape tomatoes, quartered
1/2 hothouse cucumber, diced
15 ounces corn
15 ounces black beans
4 nectarines, diced
1/2 red onion, diced
2 chicken breasts, cooked and shredded (optional)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon red pepper flake
2 teaspoons honey
2 limes, juiced
Salt & pepper

Combine quinoa, bell pepper, grape tomatoes, cucumber, black beans, corn, nectarines, and red onion in a large bowl.

NECTARINE QUINOA SALAD from Rachel Schultz NECTARINE QUINOA SALAD from Rachel Schultz-2

Whisk together olive oil, red wine vinegar, red pepper flake, honey, lime juice, and salt & pepper. Drizzle salad with dressing.

MEXI PANZANELLA SALAD from Rachel Schultz

NECTARINE QUINOA SALAD from Rachel Schultz-3

NECTARINE QUINOA SALAD
 
Author:
Serves: 3-4
Ingredients
  • 2 cups quinoa, cooked
  • 1 bell pepper, diced
  • ½ pint grape tomatoes, quartered
  • ½ hothouse cucumber, diced
  • 15 ounces corn
  • 15 ounces black beans
  • 4 nectarines, diced
  • ½ red onion, diced
  • 2 chicken breasts, cooked and shredded (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red pepper flake
  • 2 teaspoons honey
  • 2 limes, juiced
  • Salt & pepper
Instructions
  1. Combine quinoa, bell pepper, grape tomatoes, cucumber, black beans, corn, nectarines, and red onion in a large bowl.
  2. Whisk together olive oil, red wine vinegar, red pepper flake, honey, lime juice, and salt & pepper.
  3. Drizzle salad with dressing.

Inspired by Yummy Mummy Kitchen.

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Comments

  • Dina

    This looks yummy and is making me salivate, must be lunchtime. I gotta see what ingredients I have and what I have to go out of my house to buy.

  • Claire Hackett

    This looks delicious! Can it be made ahead and served cold or is it better at room temperature or can you make everything and then toss dressing right before you use it? Thanks!

    • Rachel Schultz

      Thanks Claire! It’s great cold or served right away.

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