Ingredients
2 cup quinoa
20 cherry tomatoes sliced
1/4 cup sundried tomatoes finely chopped
¼ cup almonds chopped
½ cup chopped parsley
1 bunch arugula- rocket ( 2 cups)
3 medium nectarine or peach, ripe but not too---- diced
Oil for sauté
3 cloves garlic minced
extra virgin olive oil to taste
a few basil leaves – chiffinode
lots of lemon juice to taste
sea salt
pepper
Procedure:
Chop the almonds with cone #2 add parsley, salt, pepper and a tablespoon of oil.
Bring water & quinoa to a boil with lid off after 5 mins then place lid on.
Sauté fresh tomatoes with peaches in oil & garlic.
Allow quinoa to cool
Add all ingredients to quinoa toss and serve.
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