The flavours in this salad are quite unique and you COULD substitute peaches instead of nectarines. You could use any type of quinoa - dark would probably look a nicer contrast, but tastes the same.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 as a side, 1 as a main
Ingredients ½ cup quinoa
1 cup chicken stock, or vegetable for vegetarians
A few handfuls of rocket
1 large nectarine, cut into cubes
2 tbsp read onion, or shallot, chopped
2 tbsp fresh coriander, chopped
2 tbsp lemon juice
2 tsp olive oil
Rinse the quinoa for a few minutes as this will take away the bitter taste which quinoa can have.
Put it in a saucepan, cover with the stock, put a lid on top and bring to the boil.
Turn down the heat and cook for 15 minutes on the lowest heat. Turn off the heat and let it stand for about 5 more minutes. Allow it to cool.
Mix the cooked quinoa, rocket, nectarine, onion and coriander in a bowl.
Add the lemon juice and olive oil, and season with salt and pepper, to taste.