This recipe was inspired by Heidi Swanson’s fabulous cookbooks, Super Natural Cooking and Super Natural Every Day. Feel free to substitute other seasonal fruit for the plums – peaches would be superb. This salad shows off the bounty of even the most modest herb garden. Try adding chives, parsley, arugula or cilantro to the mix.

Serves 6

Ingredients:

• 1 ½ cups Inca red quinoa (or any type of quinoa)
• 2 ¾ cups water
• Sea salt
• ½ fennel bulb, cored and diced
• 2 celery stalks, diced
• 4 scallions, thinly sliced
• ¼ cup chopped dried cherries
• 1/2 cup toasted pine nuts
• ½ cup chopped fresh basil
• ¼ cup chopped fresh mint
• 2 Tbsp orange zest
• ¼ cup extra virgin olive oil
• 1 Tbsp maple syrup
• Juice and zest of one lemon
• Freshly ground black pepper
• 2 Tbsp toasted sesame seeds
• 1 cup diced ripe plum

Method:

1. Rinse quinoa, rubbing with fingers for about 10 seconds. This removes the natural coating which can taste bitter. Place quinoa in a pot with a pinch of salt. Bring to a boil and cook until water is absorbed (about 15 minutes). Remove from heat and set aside to cool before fluffing with a fork.
2. In a small bowl whisk together basil, mint, orange zest, olive oil, maple syrup and lemon juice and zest. Season to taste with salt and pepper.
3. In a large bowl combine fennel, celery, scallions, cherries, pine nuts, basil and mint. Fluff quinoa and add to the bowl. Pour the dressing over the quinoa mixture, add the sesame seeds, and plums and fold the ingredients to mix well.