End of Summer Quinoa Salad with Nectarines, Pumpkin seeds, Kale ribbons in a Basil Vinaigrette

I call this “end of summer salad” because this salad marks the end of the kale and basil in my little greenhouse! If you can’t find nectarines, substitute them with organic sliced pears, organic grapes, or whatever fruit is in season. Adding crumbled goat cheese or feta is entirely optional and equally delicious without!

Ingredients:

Serves 4-6

• 11/2 cups raw quinoa
• 1 tsp. sea salt
• 1/2 cup pumpkin seeds, toasted
• 1/2 red onion, thinly sliced
• 4 organic nectarines, cut in thin slices or cubes
• 3 cups latino kale, ribs removed and thinly sliced into ribbons
• one recipe of apple cider basil vinaigrette
• edible flowers to garnish (optional)
• crumbled goat cheese or feta to garnish (optional)

The quinoa:

Combine 11/2 cups of raw quinoa in a saucepan with 23/4 cup of water and one tsp. of sea salt. Bring to a boil covered and then simmer for 15 min. or so until all of the water has been absorbed. Allow to sit with the lid on for 15 minutes before fluffing with a fork. While the quinoa cooks, prepare the dressing.

The dressing:

• 1 clove minced garlic
• 2 tbsp. maple syrup
• 1/4 cup apple cider vinegar
• 45 g. of fresh basil (this is about 11/2 of those little grocery store packages)
• 1/2 tsp. sea salt
• 1 cup of organic extra virgin olive oil
• lots of freshly cracked pepper

Combine all ingredients apart from the olive oil in a blender. Blend and then with the motor running, add the olive oil in a steady stream until smooth, bright green and creamy!  This makes about 11/2 cups of dressing. You will only need 1 cup for the salad. The leftover dressing will keep well in the fridge for up to 5 days. It is delicious on mixed salad greens.

Toss 1 cup of the dressing with the warm fluffed quinoa. Allow to cool to room temperature while you prepare the rest of the ingredients. To toast the pumpkin seeds, warm them over medium heat in a small fry pan until they begin to pop. Remove from the heat and allow to cool. To cut kale into ribbons, remove the ribs and then stack the leaves on top of each other (12 or so at a time). Roll the leaves into a long cigar shaped log and then slice thinly.

Slice the onions, and nectarines.

Once the quinoa has cooled, toss the pumpkin seeds, kale ribbons, red onion, nectarines, and goat cheese if using into the dressed quinoa. Add more dressing if desired. Garnish with fresh edible flowers.

This salad will keep well for a few days in a sealed container in the fridge.