Peach, Apricot and Quinoa Salad

Ingredients

1/2 cup (100 g) quinoa
75 g baby rocket leaves
150 g dried or fresh apricots, cut into strips
2 celery sticks, thinly sliced
1 ripe white peach or nectarine, pitted, cut into thin wedges
2 spring onions, thinly sliced diagonally
1/3 cup (60 g) pecan halves, toasted, chopped

Vinaigrette:

1/4 cup (40 g) dried currants
2 Tbs balsamic vinegar
2 Tbs tawny port (optional)
1 orange, rind finely grated, juiced
2 lemons, rind finely grated, juiced
1/4 cup (60mL) extra virgin olive oil

Method

To make the vinaigrette, combine the currants, vinegar, port, if using, 1 tablespoon orange rind, 2 tablespoons orange juice, 1 tablespoon lemon rind and 2 tablespoons lemon juice. Let soak for 30 minutes. Stir in the oil. Season with salt and pepper.

Heat the oil in a small saucepan over medium-high heat. Add the quinoa and cook, stirring, for 2 minutes or until quinoa is toasted. Add 1 cup (250mlL water and bring to the boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa has absorbed liquid and is tender. Turn off heat, uncover and cool completely.

Arrange the quinoa over a large platter. Top with the rocket, apricots, celery and peach or nectarine. Drizzle with vinaigrette. Sprinkle with spring onions and pecans.

Credits: Coles

Photo Credits: Coles