I n g r e d i e n t s:
4 spring onions
2 large handfuls of fresh basil
salt and pepper
2 tbs vegetable stock
2 tbs olive oil
3 tbs white wine vinegar
1) With the quinoa and vegetable stock in the saucepan, cover generously with cold water. Cook for 10/15 minutes, until the quinoa is soft. Leave the quinoa to cool.
2) Chop cucumber, nectarine, basil and spring onions into a large bowl.
3) Mix the cooled quinoa with the chopped fruit and vegetables.
4) Dress the salad with garlic graduals, salt, pepper, olive oil and white wine vinegar.
5) Serve and enjoy.
Nectarine, cucumber and basil quinoa salad served with a cheese board.