Place the quinoa and 2 cups water in a saucepan and bring to a boil.
Reduce to a simmer, cover, and cook until done, about 15 minutes.
Let the quinoa cool and then stir in the nectarines, plums, cherries, and basil.
To make the Lemon Vinaigrette, whisk the Extra Virgin Olive Oil from Spain, lemon juice, honey, shallot, and a large pinch of salt and pepper together in a bowl (or mix in a mason jar).
Pour as much of the vinaigrette into the quinoa as desired (reserve any extra vinaigrette to serve on the side) and toss to combine.
Season the salad with salt and pepper to taste.
Transfer to a serving platter and crumble the goat cheese on top. Enjoy!
Recipe from Dr. Sonali Ruder, Emergency Medicine Physician, trained chef, and cookbook author. She is the founder of the website The Foodie Physician where she uses her medical and culinary backgrounds to create meals that are nutritious and full of flavor. Dr. Ruder is a contributing writer, recipe developer, and health and wellness expert for several national magazines, cookbooks, and websites.
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