Curtis Stone’s Peach-Nectarine Salad with Avocado & Quinoa

Method

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. Add11/4 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.
2. In a medium bowl, whisk lime zest, ¼ cup (60ml) lime juice, honey and remaining ¼ 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.
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.