This simple salad is a light and refreshing meal on a hot summer day. The nectarines should be at, or close to, their peak ripeness so that their natural sweetness can perfectly combine with the earthy pumpkin seeds. If you don't see ripe nectarines at your market, you can use peaches, since nectarines are just peaches without the fuzz. (Reproduced with permission from Rockridge Press)
In a large bowl, combine the quinoa, nectarines, cabbage, kale, scallions, and pumpkin seeds. Toss with the vinaigrette.
Serve topped with the feta cheese (if using).
Roasted Pumpkin Seeds
In a small bowl, combine all of the ingredients.
Heat a small sauté pan over medium-low heat. Add the pumpkin seeds and sauté, tossing frequently as they brown, for 10 minutes, or until they reach your preferred level of toasting. (or roast them in a preheated 350 degree oven for 15 - 20 minutes, stirring them occasionally so they brown evenly)
Lemon Vinaigrette
In a small bowl, whisk together the lemon juice, mustard, salt, and pepper. Gradually whisk in the olive oil.