Quinoa Salad with Nectarines, Corn, Cucumber, Roasted Chickpeas and a Ginger Dressing
A Simple Summer Salad with Big Flavors! Quinoa is cooked fluffy with turmeric and local farm- fresh ingredients gets a topping of a quick Gingery Dressing.
Cook quinoa in low simmering vegetable broth or water with the turmeric, covered. Done on about 13 minutes, uncover, take off heat, keep covered 3 minutes then fluff. Leave to cool.
Make the Ginger-Maple Stovetop Roast Chickpeas (recipe in notes)
Strip corn, remove silks. Steam until just cooked, about 3 minutes. Cool. Cut in half horizontally - remove kernels with a sharp knife.
Cut nectarines from the pits in 1/4 inch slices.
Make the Ginger Dressing:
Add ginger and garlic to a small food processor, pulse to chop slightly. Add the vinegar, lemon juice, sugar, pepper and salt. Pulse one minute. Add the oil through the top feed tube until emulsified. Add the onion and pulse until onion is chopped, but still has some texture. (The dressing can be made in a blender.)
Finish the Salad:
Add quinoa to a large bowl. Add cucumbers, corn, chickpeas and parsley. ONLY add nectarines just before serving (or up to 2 hours with the dressing.) Top with the Ginger Dressing and stir well. Enjoy!
Notes
Ginger-Maple Stovetop Roast Chickpeas: Drain a can of organic chickpeas. Spread out on paper towels, add a paper towel on top to dry - and rub gently to remove their skins. Add 1 1/2 tablespoon neutral oil to a large cast iron or stick proof skillet. Heat to medium-high. Add the chickpeas, 3/4 teaspoon dry ginger, 1 1/2 teaspoons pure maple sugar, 1/4 teaspoon ground chilis (I used Kashmiri ground chili) and 1/4 teaspoon sea salt. Stir well to coat and cook until golden to lightly browned, about 10 minutes; stirring. Chickpeas will be crunchy but not dry. This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides, Salad
CUISINE: American
KEYWORDS: nectarine salad, quinoa salad
Nutrition Facts
Quinoa Salad with Nectarines, Corn, Cucumber, Roasted Chickpeas and a Ginger Dressing
Amount per Serving
Calories
172
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
2
g
Sodium
83
mg
4
%
Potassium
226
mg
6
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
437
IU
9
%
Vitamin C
9
mg
11
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.