Strawberry-Peach Quinoa Salad with Cucumber, Goat Cheese & Pistachio

Directions

1. Rinse and cook the quinoa in a small saucepan with water and a pinch of salt; simmer until tender, then cover and let it rest off the heat for 5 minutes.
2. While the quinoa cooks, wash and dry all produce and herbs.
3. In a medium bowl, zest and juice the lemon (reserve a small amount of juice if you like a milder dressing).
4. Peel and mince the shallot, then whisk it into the lemon juice with olive oil, salt, and pepper to form a dressing.
5. Halve and slice the strawberries into thin pieces and add them to the dressing; then mix to coat.
6. Cube the cucumber and add it to the bowl, followed by medium-diced peach.
7. Remove mint leaves from stems, roughly chop, and fold into the salad.
8. Coarsely chop pistachios and sprinkle into the bowl.
9. Crumble the goat cheese and set it aside.
10. Spread the cooked quinoa on a baking sheet to cool for about 5 minutes, then scrape it into the salad bowl and toss to combine.
11. Serve the salad in portions, dividing it between plates or bowls.