Quinoa Salad with Nectarines and Duck breast

Leftover duck is on the table. A quick lunch at home during work. Not much to do

Just put some of the prepared duck stock to the use to cook the quinoa in. The taste of the quinoa improves through a good stock. Otherwise it is just too bland. 

After boiling the quiona for 8 minutes, I let it rest with the lid on for 6 more min. I drained the last liquid through a fine mash sieve. Spreading it out on a plate to cool down quickly helps with the texture. Juice of 1/2 lemon, some salt and pepper helps with the taste. Now let it sit and cool down.

Ingredients for 1:

80 g quinoa, 250 ml duck or chicken stock

Juice 1 lemon, 40 ml orange juice, 2 tbsp olive oil, salt and pepper

3 stalks parsley, 3 stalks mint

65 g cooked duck breast, 2 nectarines

Cut up the nectarines, the duck breast and chop the herbs. Make the dressing . Mix everything together with the cold quinoa and enjoy.