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Receta Quinoa, Nectarine, Pistachio Salad
by Kristy Brazelton

Quinoa, Nectarine, Pistachio Salad

This is a light, quick & easy salad. Gluten free, very tasty & filling. My kids enjoyed the salad just as much as I did.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 servings

Ingredientes

  • 1 Cup quinoa
  • 2 cups water
  • 3 nectarines, pitted & diced
  • 1/4 cup roughly chopped pistachios
  • 4 oz. goat cheese, crumbled
  • 2 Tbsp spicy brown mustard (I used Guldens)
  • 1 Tbsp fresh chopped dill
  • 1 garlic clove smashed
  • 1 small shallot minced
  • 1 lemon, zest & juice
  • 2 Tbsp Blasamic vinegar
  • 1 Tbsp honey
  • 1/4 cup extra virgin olive oil

Direcciones

  1. In a fine mesh strainer, rinse the quinoa under cold water until water runs clear
  2. Place quinoa & water in a large sauce pan. Bring to a boil. Once at a boil reduce heat to meduim/medium low, cover & cook 10-15 minutes or until all liquid is absorbed. When done, the grain appears translucent and the germ ring will be visible. Allow quinoa to cool.
  3. Mix mustard, dill, garlic, shallot, lemon zest & juice, vinegar & honey. Add salt & pepper to taste. Slowly whisk in oil to creat dressing.
  4. When quinioa is cooled, add chopped nectarine, pistachios & dressing. Toss to coat. If serving immediately top with crumbled goat cheese. If chilling, top with goat cheese when ready to serve.