Curtis Stone’s peach and quinoa salad

This peach and quinoa salad will be your new go-to side dish. It's fresh, filling and tasty.

8

15m

Note: + 20 mins cooling time

25m

Ingredients

  • 3/4 cup (150g) quinoa, preferably red
  • 1/3 cup (80ml) olive oil, divided
  • 2 limes, zest finely grated, juiced
  • 3 tsp honey
  • 1/2 red onion, very thinly sliced
  • 1/2 red capsicum, seeded, very thinly sliced
  • 2/3 cup mint leaves, divided
  • 60g baby kale leaves or baby spinach leaves
  • 1 firm but ripe white or yellow nectarine, halved, pitted, cut into 12 wedges
  • 1 firm but ripe white or yellow peach, halved, pitted, cut into 12 wedges
  • 1 firm but ripe avocado, pitted, peeled, cut into 12 wedges
  • 1/2 cup (70g) macadamias, toasted, coarsely chopped

Method

STEP 1

Rinse quinoa under running water in a fine sieve. Drain well. Heat 1 tbs oil in a medium saucepan over medium-high heat. Add quinoa and cook, stirring, for 2 mins or until quinoa is toasted. Add 1 1/4 cups (310ml) water and bring to the boil. Cover pan, reduce heat to medium-low and simmer for 20 mins or until quinoa has absorbed liquid and is tender. Spread quinoa over a baking tray and set aside for 20 mins to cool completely.

STEP 2

In a medium bowl, whisk lime zest, 1/4 cup (60ml) lime juice, honey and remaining 1/4 cup (60ml) oil. Season dressing with salt. Toss onions, capsicum and 1/3 cup of the mint leaves in the dressing and set aside at room temperature while the quinoa cools.

STEP 3

Spread quinoa over a serving platter. Top with kale or spinach, nectarine, peach and avocado. Spoon dressing, onion and capsicum over salad. Scatter macadamias and remaining mint leaves over salad. Season and serve.

Dietary information

Vegetarian
Gluten-free
Dairy-free
Egg-free
Lactose-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.