NomEatNom - Quinoa Salad with Grilled Nectarines and Fresh Basil

Oh, July in Texas.

Can there BE anything more sweltering?!? (Chandler Bing…anyone?)

In ~~dehydrating~~ trying times such as these, refreshing summer salads are a must.

And what’s one way to make a salad even more refreshing??

Add fruit!!

I absolutely love the magic that occurs when adding fruit to salads (remember the blackberries and watermelon??), and this nommy dish proved to be no exception.

Now, when it comes to grilled fruit, peaches often garner the spotlight. Believe me, I love a peach as much as the next gal, but we must be careful not to overlook its fuzz-free counterpart: the nectarine.

Like peaches, nectarines are filled with mouth-watering, juicy goodness. They also just so happen to be loaded with disease-fighting antioxidants, potassium, and fiber. All the more reason to love them to juicy bits!! 🙂

So, go ahead: give your nectarines a chance to shine in this simple, filling, and refreshing salad!

Quinoa Salad with Grilled Nectarines and Fresh Basil
(Serves 4)

Ingredients:

2 to 3 cups cooked, warm quinoa (1 cup uncooked)
2 1/2 cups fresh baby spinach
3 nectarines, pitted and sliced
Virgin Coconut Oil (optional)
15 oz. can organic cannellini beans, drained and rinsed
1/3 cup walnuts, toasted
1/4 cup extra virgin olive oil
2 T balsamic vinegar (or more!)
Sea salt, according to taste
About 1/2 cup chopped fresh basil, plus extra for sprinkling

Brush the cut sides of the nectarines with a bit of virgin coconut oil, if desired. Grill the nectarines until slight grill marks show, and the nectarines are tender, but not falling apart. (I used our George Foreman grill, so the marks are not quite as noticeable.)

Fold the spinach into the warm quinoa until it begins to wilt. Stir in the grilled nectarines along with the remaining ingredients. Mix until everything is well-combined and evenly coated.

Sprinkle each serving with a bit of extra basil.

That’s really all there is to it!

Simple, yet insanely delicious!! 🙂