Quinoa, Mint and Stone Fruit Salad

INGREDIENTS

2 cups

cooked tri-color quinoa, chilled (I use this recipe to prepare quinoa)

small apricot

1 cup

pitted, halved cherries

1/2 cup

rough chopped mint leaves

2 tbsp

rough chopped roasted + salted pistachios

1 tbsp

minced shallot

3 tbsp

Extra Virgin Olive Oil

1 1/2 tbsp

fresh squeezed orange juice

1 tsp

apple cider vinegar

1/4 tsp

sea salt (more to taste)

sheep's milk feta to garnish

fresh cracked black pepper

Maldon Salt