Ingredients
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1 cup red quinoa
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1 (5 oz) container mixed greens
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1 cup crumbled feta cheese
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2 nectarines
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1 lemon
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1 tbsp Dijon mustard
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2 tsp honey
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2 tbsp olive oil
Steps
1
Cook quinoa in 2 cups boiling water for 15-20 minutes or until tender and all water is absorbed. Pour onto a small tray or pan and refrigerate.
2
Meanwhile cut the nectarines into thin wedges. Juice the lemon into a small bowl. Add the Dijon mustard and honey. Whisk together and slowly add the oil while whisking to incorporate.
3
Toss the cooked cooled quinoa with the sliced nectarines, feta, spring mix and vinaigrette. Bowl up and enjoy!
