When the height of summer brings an abundance of juicy stone fruits, there's no better way to celebrate than with this vibrant quinoa salad. This dish brilliantly combines the nutty wholesomeness of quinoa with the sweet succulence of peaches, plums, and nectarines, creating a nutritious meal that's as beautiful as it is delicious.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 ripe peaches, pitted and sliced
- 2 plums, pitted and sliced
- 2 nectarines, pitted and sliced
- 1/3 cup sliced almonds, toasted
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh basil leaves, torn
- 2 cups baby arugula
For the Honey-Citrus Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Begin by preparing the quinoa. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Look for the telltale spiral of the germ to know it's done. Fluff with a fork and let cool to room temperature.
While the quinoa cooks, make the dressing. Whisk together olive oil, lemon juice, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste. The dressing should be bright and balanced, with the honey softening the citrus edge.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Watch them carefully – they can go from perfectly toasted to burnt in seconds.
Once the quinoa has cooled, transfer it to a large serving bowl. Add the sliced stone fruits, creating a colorful mosaic across the quinoa. Scatter the toasted almonds, torn mint, and basil leaves throughout. Gently fold in the baby arugula.
Drizzle the honey-citrus dressing over the salad just before serving, tossing gently to combine. The dressed salad is best enjoyed immediately, when the fruits are juicy, the greens are crisp, and the nuts maintain their crunch.
Recipe Notes
This salad welcomes variation based on what's available at your local market. Any combination of stone fruits works beautifully – try apricots, cherries, or even pluots for an interesting twist. The quinoa can be prepared a day ahead and refrigerated, making assembly quick and easy.
For added protein, consider topping with grilled chicken or chickpeas. A crumble of goat cheese or feta adds a lovely creamy contrast to the sweet fruits and nutty quinoa.
Serves 4-6 as a main course, or 8-10 as a side dish.
This refreshing salad captures the essence of summer dining – light yet satisfying, sweet yet complex, and absolutely gorgeous on the table. It's perfect for everything from casual lunches to elegant dinner parties, proving that wholesome ingredients need very little manipulation to shine.
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