This peach and quinoa salad will be your new go-to side dish. It's fresh, filling and tasty.
Serves88
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 20 mins cooling time
+ 20 mins cooling time
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
1 nectarine, halved, pitted, cut into 12 wedges
1 peach, halved, pitted, cut into 12 wedges
1 avocado, pitted, peeled, cut into 12 wedges
1/2 cup (70g) macadamias, toasted, coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute baby kale leaves for baby spinach leaves.
Prep time15 mins15 minutes, + 20 mins cooling time
+ 20 mins cooling time
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
1 nectarine, halved, pitted, cut into 12 wedges
1 peach, halved, pitted, cut into 12 wedges
1 avocado, pitted, peeled, cut into 12 wedges
1/2 cup (70g) macadamias, toasted, coarsely chopped
Description
This peach and quinoa salad will be your new go-to side dish. It's fresh, filling and tasty.
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.
