Peach-Nectarine Salad with Avocado and Quinoa

Ideal for this season. I've been eating so many nectarines. I love them.

Recipe from Curtis Stone, for Coles Magazine - December 2017 - Page 11

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3/4 cup (150g) quinoa, preferably red
1/3 cup (80ml) olive oil, divided
2 limes, zest finely grated, juiced
3 teaspoons 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 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
1/2 cup (70g) macadamias, toasted, coarsely chopped

  • Rinse quinoa under running water in a fine sieve. Drain well. Heat 1 tablespoon 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.
  • 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.
  • 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.

Vic Lic

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