- Vegetarian
Try this peach-nectarine salad for an easy vegetarian main when entertaining. Packed with fresh mint and crunchy macadamias, it will leave your mouth watering.
- Serves8
- Cook time25 minutes
- Prep time15 minutes, + 20 mins cooling time
Ingredients
- ¾ cup (150g) quinoa
- 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 spinach leaves or baby French kale 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
Step 1
Rinse quinoa 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. Add1¼ cups (310ml) water. Bring to the boil. Cover, reduce heat to medium-low and simmer for 20 mins or until quinoa has absorbed liquid and is tender. Spread over a baking tray. Set aside for 20 mins to cool completely.Step 2
In a medium bowl, whisk lime zest, ¼ cup (60ml) lime juice, honey and remaining ¼ cup (60ml) oil. Season with salt. Toss onion, capsicum and ⅓ cup of the mint leaves in the dressing. Set aside at room temperature while quinoa cools.Step 3
Spread quinoa over a serving platter. Top with spinach or kale, nectarine, peach and avocado. Spoon dressing, onion and capsicum over salad. Scatter macadamias and remaining mint leaves over salad. Season and serve.
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