Quinoa salad with new potatoes, tomatoes, edamame & nectarines
A BOUNTIFUL DISH BROUGHT TOGETHER WITH FRAGRANT PESTO
200g quinoa 3 tbsp ready-made pesto Olive oil 1kg new potatoes, scrubbed, skin on, and quartered 150g frozen, shelled edamame 200g cherry and plum tomatoes, halved 4 nectarines, cut into 8 segments 100g feta, cubed Handful fresh basil, to garnish
1 Cook the quinoa according to the packet instructions and drain well. Put it into a large mixing bowl and stir through 2 tbsp of pesto, 1 tbsp of olive oil and season with salt and black pepper.
2 Cook the potatoes in salted boiling water for 15–20 mins, until tender. Drain well and add to the quinoa.
3 Cook the edamame according to the packet instructions and add to the quinoa along with the tomatoes.
4 Grill the nectarines on the barbecue, 1–2 mins each side, then add to the quinoa. Gently stir well to evenly distribute the ingredients.
5 Transfer to a serving platter, top with the feta and basil and drizzle over the last tbsp of pesto.