Quinoa and nectarine slaw with lemon vinaigrette
Ingredients
Quinoa and nectarine slaw
- 1 cup quinoa pre-cooked and fluffed with a fork (1/2 cup dry)
- 2 nectarines cut into 1/2" wedges
- 1/2 cup cabbage (green) shredded
- 1/2 cup kale chopped, curly kale
- 1/3 cup onions (green) scallions, thinly sliced
- 1/3 cup pumpkin seeds pepitas, roasted or toasted in a dry pan until golden
- 1/2 cup feta cheese omit for vegan, dairy-free, migraine, low-sodium, and GFCF diets
- 3 tablespoons lemon vinaigrette see recipe below
Lemon vinaigrette
- 2 tablespoons lemon juice (fresh)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon sea salt she suggests kosher salt, omit for low-sodium version
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (extra virgin)
Instructions
- In a large bowl, combine the quinoa, nectarines, cabbage, kale, scallions, and pumpkin seeds.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, mustard, salt, and pepper. Gradually whisk in the olive oil.
- Toss slaw with 3 tablespoons vinaigrette. Reserve extra dressing for another salad.
- Top with feta if using.
Notes
Check out the book here. Recipe from Susan Pridmore of The Wimpy Vegetarian. Used with permission.