Quinoa Salad with Blackberries, Apricots and Toasted Hazelnuts

In the summer months, this is one of my favorite go-to salads. I love how flexible this salad is. Keeping the main components of greens, grains, nuts and a delicious cheese and just switching what is in season or what you have on hand is my favorite way to cook. Add a great homemade dressing and it’s the perfect light lunch or dinner with no fuss in the kitchen. I’m enjoying berry season right now. Pairing this with fennel and toasted hazelnuts, is so satisfyingly delicious!

Ingredients:

5 ounces arugula

2-3 apricots, thinly sliced

1 cup blackberries

1 cup quinoa, cooked

1 fennel bulb, thinly sliced

1/2 cup hazelnuts, toasted

1 tablespoon fresh mint leaves

Manchego cheese, shaved with a vegetable peeler

Citrus vinaigrette:

1 small shallot, minced

1/4 teaspoon lemon zest

3 tablespoons lemon juice

2 tablespoons orange juice

2 tablespoons maple syrup

1/2 cup olive oil

Salt and pepper

Instructions:

Add 1 cup quinoa to the pot with 1 3/4 cup water and bring to a boil. Then let simmer covered for 15 minutes. Next, remove from heat and let sit covered for 10 minutes and then fluff with fork.

Meanwhile, toast hazelnuts in the oven at 350 or in a fry pan over medium heat for 5-10 minutes stirring often.

Next assemble salad. Add arugula, blackberries, apricots, fennel, quinoa and toasted hazelnuts. Top with shaved manchego cheese and mint. Prepare the dressing and shake or whisk together. Pour over salad and toss to mix.