Nectarine Quinoa Bowl

Quinoa’s Andean roots meet peak summer stone fruit in this bright lunch bowl. Juicy nectarines and creamy goat cheese sit over lemony greens with toasted almonds for a fresh, packable meal.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 48g carbs
• 19g fat
• 8g fiber

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Ingredients

• 1 cup dry quinoa, rinsed
• 3 medium ripe nectarines
• 1 medium English cucumber
• 4 oz crumbled goat cheese
• 3 cups baby spinach
• 1/3 cup toasted almonds, chopped
• 1/4 cup fresh basil, chopped
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 2 tsp honey
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups water or broth for quinoa

Instructions

1. 1Combine rinsed quinoa, water or broth, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until liquid is absorbed and grains are fluffy. Remove from heat, fluff with a fork, and let cool 10 minutes uncovered.
2. 2While quinoa cooks, pit and slice the nectarines into thin wedges. Place half the slices in a bowl with lemon juice and honey; toss and set aside to macerate so they become glossy and aromatic.
3. 3Dice the cucumber into small half-moons. Whisk the remaining lemon juice, lemon zest, olive oil, remaining honey, Dijon, salt, and pepper into a bright vinaigrette.
4. 4In a large mixing bowl combine the slightly warm quinoa with the baby spinach so the greens just wilt from residual heat. Pour in three-quarters of the vinaigrette and toss until every grain is coated.
5. 5Fold in the diced cucumber, chopped basil, and the macerated nectarine slices along with their juices. Taste and adjust salt if needed.
6. 6Divide the quinoa mixture among four lunch bowls. Arrange the remaining fresh nectarine wedges on top for color and texture contrast.
7. 7Sprinkle each bowl with crumbled goat cheese and toasted almonds. Drizzle the last of the vinaigrette over the cheese so it softens slightly.
8. 8Serve at room temperature or chill up to 4 hours for meal-prep lunches; the stone fruit keeps the bowl tasting bright even cold.