Quinoa, Mint and Stone Fruit Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Apricot, small
  • 1 cup Cherries, pitted
  • 1/2 cup Mint, rough leaves
  • 1 tbsp Shallot

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1 Maldon salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pistachios, rough roasted salted

• Drinks

  • 1 1/2 tbsp Orange juice, fresh squeezed

• Dairy

  • 1 Sheep's milk feta

Found on ahouseinthehills.com

Ingredients

• 2 cups cooked tri-color quinoa, chilled (I use this recipe to prepare quinoa)
• 1 small apricot
• 1 cup of pitted, halved cherries
• 1/2 cup rough chopped mint leaves
• 2 tablespoons of rough chopped roasted + salted pistachios
• 1 tablespoon minced shallot
• 3 tablespoons Extra Virgin Olive Oil
• 1 1/2 tablespoons fresh squeezed orange juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt (more to taste)
• sheeps milk feta to garnish
• fresh cracked black pepper
• Maldon Salt

Directions

• Prepare dressing by combining shallot, olive oil, orange juice, apple cider vinegar and sea salt in a small bowl. Add salt to your taste.
• Mix quinoa, mint and enough dressing to please your taste preference. Set aside or refrigerate (its nice for the quinoa and mint to have time to sit in the dressing and develop more flavor, so preparing in advance of serving is a great if you have the time!)
• Prepare apricot by removing stones and slicing into half moons.
• Spoon quinoa/mint mixture onto a serving plate. Tope with cherries, apricots, pistachios and sheeps milk feta. Drizzle with a little additional dressing, sprinkle with fresh cracked black pepper and Maldon salt.
• Enjoy!