Try this yummy salad as a side dish, light lunch, or if you’re crazy like me….for breakfast! Okay, I normally wouldn’t eat this for breakfast but there wasn’t a lot left the next day and it was soooo delish that I figured “why not” and ate the rest with my morning green smoothie 🙂
1 cup quinoa
2 cups water
2 nectarines (or peaches) cut into small pieces
1 clove minced garlic
1/2 cup chopped red onion
1-1 1/2 cups white (cannellini) beans
20 fresh basil leaves chopped
For the dressing I used an amazing organic persian lime infused olive oil (about 3-4 Tbs.) and coconut infused white balsamic vinegar (about 3 Tbs.). Wisked together.
Try using fresh lemon juice or lime juice and olive oil or a balsamic vinegar and olive oil if you like.
Cook quinoa in water according to package directions…usually you bring to a boil and then simmer with lid on for approximately 10-15 minutes. Let cool.
Combine the quinoa with the onion, garlic, nectarines, beans and basil.
Pour dressing on top and toss to coat.
Chill for a few hours before serving…after you taste a bite (or sample a small bowlful).
Choosing healthy living over dying 🙂