Quinoa Tabboulleh with Nectarines and Heirloom Tomatoes

FOR THE DRESSING
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon minced habanero chile
3 tablespoons red wine vinegar
1⁄2 cup (120 ml) extra-virgin olive oil
Flaky sea salt and freshly cracked pepper

FOR THE SALAD
3⁄4 cup (130 g) quinoa
2 pounds (910 g) mixed heirloom
tomatoes, cut into wedges 1⁄2 red onion, thinly sliced
2 nectarines, cut into wedges
1 small bunch fresh basil, torn, a handful reserved for garnish (see Swoon Tip)
1 small bunch fresh mint, torn, a handful reserved for garnish
1 small bunch fresh parsley, torn, a handful reserved for garnish
Flaky sea salt, for serving

Make the dressing: Whisk together the garlic, lemon juice and zest, chile, and vinegar. Slowly whisk in the oil. Season with salt and pepper.

Make the salad: Cook the quinoa according to the package directions. Drain and allow it to cool.

In a medium bowl, toss the tomatoes with the onions and just enough dressing to coat. Allow them to sit for a few moments to release some of the juices. Gently toss in the quinoa, nectarines, and herbs. Add more dressing as needed. Just before serving, garnish with the reserved herbs and a sprinkle of flaky sea salt.