This fruity grain salad is delicious and filling eaten on its own and also great to make a bit extra as it keeps for a few days in the fridge – perfect for lunch the next day or as dinner again but as a side to lamb chops and feta, chicken strips lightly fried in coconut oil or a good quality tin of tuna.
TIME TO COOK: 25mins
Ingredients:
- 1 cup Andean quinoa mix
- 3 cups vegetable broth
- 1 ripe nectarine
- 1 ripe peach
- 1/4 bunch cup mint
- 1 small shallot
- 1 clove of garlic
- 1 large orange
- 1 tablespoon red wine vinegar
- 3 tbs almond slivers
- 1 tbs olive oil
- pink Himalayan salt/sea salt
-
pepper to taste
Utensils required:
- fine mesh colander
- paring knife
- chopping knife
- chopping board
- hand juicer (optional)
- garlic crusher (optional)
- small saucepan
- small mixing bowl for the dressing
- large serving bowl
LET’S GET COOKING!
STEP 1: Cook the Andean grains
In a fine mesh strainer, rinse the Andean grain quinoa under running water. Add the grains and vegetable broth to a small saucepan and bring to a boil. Lower heat to a simmer and cover. Cook until all liquid is absorbed – around 20minutes. Add additional stock and cooking time if needed. Once cooked, place in the refrigerator to cool
STEP 2: Prepare fruit and herbs
Pit the nectarine and peach and chop into slices. Roughly chop the mint, reserving a few leaves for garnish.
STEP 3: Prepare ingredients for the dressing
Mince or crush the garlic and place in a bowl you will use to mix the dressing. Finely dice the shallot and place in the bowl. Cut the orange in half and squeeze the juice in the bowl.
STEP 4: Mix the dressing
Add a tablespoon of Extra Virgin Olive Oil, the red wine vinegar and 1/4 teaspoon of salt to the mixing bowl containing the shallot, garlic and orange juice.
STEP 5: Combine
Place the Andean grains, peaches, nectarines and mint in a large bowl. Add dressing and mix well. If you have time, chill in the refrigerator for at least 15 minutes before serving to give the grains and fruit time to absorb the flavours of the dressing.
STEP 6: Garnish and Serve
Top with some of the reserved mint and another generous sprinkle of almond slivers before serving. Season with salt and pepper and enjoy.d
