- 1/2-3/4 Cup Cooked Red Quinoa
- 1 Nectarine
- 1 Avocado
- 1/2 Cup Shelled, Roasted Pistachio Nuts
- 1 Cup Thinly Sliced Fennel (use a mandoline if you have one!)
- 2 Cups Arugula
- Mustard Chive Vinaigrette
Working in a large mixing bowl, add the cooked and cooled red quinoa, and about 3 tbsp. of the vinaigrette to keep it moist. Stir. Halve the nectarine, remove the pit, and slice into thin pieces. Halve the avocado and cut into small chunks.
Add the fennel slices, pistachios and half of the nectarine and avocado pieces to the bowl, save the other half for garnish. Add desired amount of dressing and give one more toss to coat. Garnish with fresh slices of nectarine and avocado.
Source: Sprouted Kitchen