Ingredients
- 1 cup quinoa
- 1 ½ cups water
- 1 large clove of garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 cups finely chopped, washed kale
- 4-6 pitted and sliced fresh nectarines
- ¼ red onion, coarsely chopped
- ⅓ cup roughly chopped hazelnuts, toasted
- 3-4 radishes thinly sliced
- Salt and Pepper to taste
Vendors
Nectarine, Kale and Hazelnut Salad
Method
- Heat water in a saucepan over medium heat
- Add quinoa and bring to a boil
- Reduce heat to low, cover, and simmer for about 12 minutes
- Allow quinoa to cool
- Whisk mustard, garlic, oil, and vinegar, and season with salt and pepper)
- Once dressing is complete, add all you other ingredients right into the dressing bowl- kale, onion, toasted hazelnuts, and cooled quinoa
- Toss and enjoy
