Peach Quinoa Salad
This delectable salad is a concept that can be easily varied by the season. Add different veggies and fruits and it’s wonderfully easy to take this concept from fall to winter, spring to summer. Because beets are high in potassium you can use very little when shredding them, yet still benefit from the iron, fiber and vitamin C.
1 cup quinoa
3 cups arugula or mesclun
1/4 beet, grated or shredded with a vegetable shredding tool
1 carrot, grated or shredded with a vegetable shredding tool
1/2 red bell pepper, sliced in rings
1/2 yellow or orange bell pepper, sliced in rings
1/2 red onion, sliced thinly
1 peach, sliced
1 cup pitted cherries (pitted) or blueberries
1/4 cup olive oil
2 tsp honey
Makes: 4 Serving size: 1 cup
- Boil 2 cups water in a medium saucepan. Add quinoa and cook until absorbed (about 10 minutes). Spread on a serving platter to cool. Add arugula on top of the cooled quinoa.
- Add the shredded beet and carrot over the greens.
- Arrange bell pepper rings over the shredded vegetables
- Lay the sliced onion on top of the other vegetables.
- Arrange the peach slices decoratively around the edges of the platter.
- Sprinkle the pitted cherries or blueberries decoratively on top of the salad.
- Combine the juice of the lemon, the olive oil and the honey or agave in a measuring cup. Mix with a whisk to make the dressing.
- Pour the dressing over the salad just before serving. Enjoy!
Recipe contributed by FamilyCook Productions