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Curtis Stone's peach-nectarine salad with avocado and quinoa

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This peach and nectarine salad with avocado and quinoa makes for a fresh and filling side or light meal.

  • Serves8
  • Cook time25 minutes
  • Prep time15 minutes, + 20 mins cooling time
Curtis Stone's Peach-nectarine salad with avocado and quinoa

Ingredients

  • ¾ cup (150g) quinoa, preferably red
  • ⅓ cup (80ml) olive oil, divided
  • 2 limes, zest finely grated, juiced
  • 3 tsp honey
  • ½ red onion, very thinly sliced
  • ½ red capsicum, seeded, very thinly sliced
  • ⅔ 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
  • ½ cup (70g) macadamias, toasted, coarsely chopped

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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 11/4 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. Step 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. 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.

    Curtis Stone's peach-nectarine salad with avocado and quinoa

    Curtis Stone's peach-nectarine salad with avocado and quinoa
    • Serves8
    • Cook time25 minutes
    • Prep time15 minutes, + 20 mins cooling time
    Ingredients
    • ¾ cup (150g) quinoa, preferably red
    • ⅓ cup (80ml) olive oil, divided
    • 2 limes, zest finely grated, juiced
    • 3 tsp honey
    • ½ red onion, very thinly sliced
    • ½ red capsicum, seeded, very thinly sliced
    • ⅔ 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
    • ½ cup (70g) macadamias, toasted, coarsely chopped
      Description

      This peach and nectarine salad with avocado and quinoa makes for a fresh and filling side or light meal.

      Method
      1. 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 11/4 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. Step 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. 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.