3 hours ago
Tuesday, August 12, 2014
Peter picked a peck of pickled peaches.......
Just when you think I have paired quinoa with everything, peaches are here.
New Jersey has beautiful peaches in the late summer only, and once they are done, they are gone for another year. Short season for everything in the Northeast, so get 'em while you can.
This is a beautiful salad, paired with fresh local arugula and basil from the garden.
Feel free to sprinkle goat or feta cheese for an extra topping.
Quinoa Salad w/ Peaches & Pickled Onions:
1 cup of quinoa (cooked w/ 2 cups of water)
2 ripe peaches, cut into pieces
handful of fresh basil leaves, sliced
1 cup of cherry tomatoes, quartered
1/4 cup of pickled onions (recipe here)
fresh arugula leaves
crumbled feta or goat cheese for the top
sea salt & black pepper
6 tbsp olive oil
3 tbsp red wine or champagne vinegar
2 tbsp honey
Prepare the quinoa as per directions and let cool.
Mix with the cut up peaches, pickled onions and tomatoes.
Mix in the dressing and season w/ sea salt & pepper.
Add in the basil and arugula just before serving.
Top with crumbled feta or goat cheese.
Best served at room temperature.