QUINOA TABBOULEH WITH NECTARINES AND HEIRLOOM TOMATOES

Name: QUINOA TABBOULEH WITH NECTARINES AND HEIRLOOM TOMATOES
Cuisine: American
Ingredients: 2 cloves garlic, minced; 1 lemon, zested and juiced; 1 teaspoon minced habanero chile; 3 tablespoons red wine vinegar; ½ cup (120 ml) extra-virgin olive oil; Flaky sea salt and freshly cracked pepper; ¾ cup (130 g) quinoa; 2 pounds (910 g) mixed heirloom tomatoes, cut into wedges; ½ red onion, thinly sliced; 2 nectarines, cut into wedges; 1 small bunch fresh basil, torn, a handful reserved for garnish (see Swoon Tip); 1 small bunch fresh mint, torn, a handful reserved for garnish; 1 small bunch fresh parsley, torn, a handful reserved for garnish; Flaky sea salt, for serving

4 steps

As you’ve likely noticed by now, I’m a sweet and savory gal. One of my favorite ways to play with that dichotomy is by adding fruit to my salads. In high summer, there’s no better combination than nectarines and heirloom tomatoes. The two are such a good match, in fact, that I’ve been making a version of this salad regularly for years. When sprinkled with a little salt, the nectarines take on a whole new identity—one that perfectly complements the acidity of the tomatoes, the sting of the habaneros, and vibrant flavor of the herbs.

Updated at: Thu, 17 Aug 2023 11:35:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories313.2 kcal (16%)

Total Fat21.1 g (30%)

Carbs25.4 g (10%)

Sugars7.5 g (8%)

Protein5.7 g (11%)

Sodium148.9 mg (7%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

DRESSING

1 teaspoonhabanero chile

minced

3 tablespoonsred wine vinegar

½ cupextra-virgin olive oil

Flaky sea salt

pepper

freshly cracked

SALAD

¾ cupquinoa

910gmixed heirloom tomatoes

0.5red onion

1 bunchfresh basil

small, torn, a handful reserved for garnish

1 bunchfresh mint

small, torn, a handful reserved for garnish

1 bunchfresh parsley

small, torn, a handful reserved for garnish

flaky sea salt

for serving

Instructions

Step 1

Make the dressing: Whisk together the garlic, lemon juice and zest, chile, and vinegar. Slowly whisk in the oil. Season with salt and pepper.

Step 2

Make the salad: Cook the quinoa according to the package directions. Drain and allow it to cool.

Step 3

In a medium bowl, toss the tomatoes with the onions and just enough dressing to coat. Allow them to sit for a few moments to release some of the juices. Gently toss in the quinoa, nectarines, and herbs. Add more dressing as needed. Just before serving, garnish with the reserved herbs and a sprinkle of flaky sea salt.

Step 4

swoon tip Rather than chopping your herbs, treat them as you would any other salad green. Roughly torn mint, basil, and parsley leaves add pops of color to the tone-on-tone nectarines and tomatoes. While prepping them, put a few unplucked sprigs aside for garnish. Their wild and wispy contours offer great visual texture.