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Tomato & Nectarine Pesto Grain Salad

This Tomato & Nectarine Pesto Grain Salad is fresh, vibrant, and bursting with summer flavors! Sweet nectarines, juicy tomatoes, and herby pesto combine with quinoa for a nutritious delight.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Quick, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup quinoa rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes halved
  • 1 cup ripe nectarines diced
  • 1/2 cup fresh basil leaves packed
  • 1/4 cup toasted almonds
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  • Begin by rinsing 1 cup of quinoa thoroughly under cold water to remove its natural bitterness. Drain well.
  • In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer.
  • Cover and cook for about 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
  • Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  • While the quinoa is cooking, prepare the pesto by combining fresh basil leaves, toasted almonds, grated Parmesan cheese, minced garlic, and olive oil in a food processor or blender.
  • Blend until smooth and creamy. Season with salt and pepper to taste. Add more olive oil if the pesto is too thick.
  • Add the halved cherry tomatoes and diced nectarines to the bowl with the cooked quinoa.
  • Pour the pesto over the ingredients and gently toss everything together until well coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve immediately at room temperature or chill for 30 minutes in the refrigerator to let flavors meld. Garnish with extra toasted almonds or fresh basil leaves if desired.

Equipment

  • Medium Saucepan
  • Food Processor
  • Large Mixing Bowl

Notes

  • Rinse quinoa well before cooking to remove bitterness and get a fluffy texture.
  • Toast almonds in a dry skillet to enhance their flavor and crunch.
  • Use ripe nectarines for sweetness that balances the acidity of the tomatoes.
  • Store pesto separately from quinoa mixture for meal prep to keep salad fresh.
  • Try swapping quinoa with couscous or farro for different textures or making it vegan by substituting Parmesan cheese.