Peach and Apple Salad with Cinnamon Honey Vinaigrette
(from kintyre’s recipe box)
Source: BYU Magazine
Serves 4 peopleCategories: not tried, side dish
Ingredients
- 1/2 cup quinoa
- 2/3 cup water
- 1 tablespoon salt
- 3 peaches pitted and diced
- 2 apples, cored and diced
- 1/4 cup shredded sharp white cheddar cheese
- 4 tablespoons pumpkin seeds, toasted
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 5 tablespoons honey
- 2 tablespoons Dijon mustard 1 1/2 tablespoons ground cinnamon 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 teaspoon salt /2 teaspoon ground pepper
- 1 teaspoon lemon zest
Directions
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Soak quinoa for 5 minutes, then drain and rinse.
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In saucepan, combine quinoa with water and 1 tablespoon salt.
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Bring to a simmer.
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Cover and cook on low for 15 minutes.
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Remove from heat and let stand for 5 minutes.
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Fluff with a fork and chill.
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For the vinaigrette, combine oil, vinegar, honey, mustard, cinnamon, nutmeg, clove, salt, pepper and zest and blend with hand blender until well mixed.
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In a chilled bowl, combine peaches, apples, chilled quinoa, and cheese.
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Toss with the cinnamon honey vinaigrette.
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Place on a chilled bowl or plate and top with toasted pumpkin seeds