Happy Sunday!
So it appears that today is the last summer day we are getting around here. Autumn is supposedly arriving tomorrow and is staying for good. #sigh As a last au revoir to summer I have decided to prepare a lot of summer foods and spend most of my time outdoors this weekend. Cue lounging by the Isar river, aperitifs, rosé wine, and all the summery salads I can get.
With this spirit in mind, I present you today a new recipe that takes advantage of the amazing produce we get in the summer time. Peaches are one of our favorite fruits, so it’s no wonder that we not only eat them fresh but also sneak them into salads and wherever else we can.
This salad is a mixture of our summer favorites: peaches, mint and limes. It’s full of flavor, juiciness (from the peaches) crunchiness (from the pistachios and the pomegranate seeds) and a kick of tang from the lime. The quinoa is there as a good source of plant protein.
This is the quick and easy lunch that I’ve been shamelessly eating 2 – 3 a week. It’s so good that I’m pretty sure that I will never EVER get sick of it. But then again, they say you should never say never…
If you need me, I’ll be in the kitchen shoveling the rest of this salad into my mouth. #pleasedontjudgeme
Have a great Sunday!
- 175 g quinoa (dry, about 3/4 of a cup)
- 2 diced peaches
- 2 tbsp pomegranate seeds
- 2 tbsp chopped roasted pistachios
- 2 tbsp chopped mint leaves
- feta cheese to garnish
- black pepper to taste
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tbsp minced shallot
- Start by cooking the quinoa
- While the quinoa is cooking, prepare the dressing by combining the olive oil, lime juice, maple syrup, minced shallots and black pepper.
- Once the quinoa is cooked, mix it with the peaches, pomegranate seeds, pistachios and mint leaves.
- Add the dressing to the quinoa mixture and top it with the feta cheese and some black pepper.
- If you are unfamiliar with cooking quinoa, here is a good explanation on how to achieve the best results.
