I look forward to nectarines all year - maybe because they remind me of my childhood summers in California.  Here in Washington I find they are only perfectly ripe for the months of July-August.  For this dish I am taking one of my favorite fruits, the nectarine, and making it the center piece of a protein packed and high fiber meal.  Nectarines and mint are a wonderful pair.

In prior posts we have discussed the wonders of Quinoa.  In this recipe we use edamame - a protein and fiber rich legume often found in Japanese cuisine.   Edamame are immature soy beans.  I try to use organic non-GMO edamame when possible.   I think edamame are a great staple to keep in the freezer - just a brief blanch in boiling water or microwave and you have a tasty snack or salad topping. 

QUINOA & NECTARINE SALAD with MINT, PEAS, EDAMAME and LEMON VINAIGRETTE

YIELD: 8 TOTAL TIME: 20 minutes

INGREDIENTS:

• 2 cups quinoa

• 3 2/3 cups vegetable broth

• 1 t salt

• 1 cup green peas, frozen

• 1 cup organic edamame, frozen, shelled

• 1 cup arugula (optional)

• 1 cup mint, finely chopped

• 2 nectarines, diced

• Lemon Vinaigrette Dressing:

  • 2 lemons, juice of

  • 1/3 cup olive oil

  • 1/2 t salt

  • 1/4 t pepper, to taste

  • 1/2 t dijon mustard

METHOD:

1. Cook quinoa according to package instructions

2. Combine dressing ingredients

3. Place one cup of frozen peas, one cup of frozen shelled edamame in microwave safe bowl, add 4 Tablespoons water, and microwave on high for 5-6 minutes, stirring once mid cooking process.

4. In a large bowl combine cooked quinoa, peas, edamame, mint, nectarines and dressing.

NUTRITION FACTS:

Calories 287/  Carbs  39g/ Fat 10g / Sat Fat 1g/  Protein  9.5g/ Fiber 5.8g