Ideal for this season. I've been eating so many nectarines. I love them.
Recipe from Curtis Stone, for Coles Magazine - December 2017 - Page 11
Ingredients
3/4 cup (150g) quinoa, preferably red
1/3 cup (80ml) olive oil, divided
2 limes, zest finely grated, juiced
3 teaspoons honey
1/2 red onion, very thinly sliced
1/2 red capsicum, seeded, very thinly sliced
2/3 cup mint leaves, divided
60g baby kale leaves or baby spinach leaves
1 firm but ripe white or yellow nectarine, halved, pitted, cut into 12 wedges
1 firm but ripe white or yellow peach, halved, pitted, cut into 12 wedges
1 firm but ripe avocado, pitted, peeled, cut into 12 wedges
1/2 cup (70g) macadamias, toasted, coarsely chopped
Recipe from Curtis Stone, for Coles Magazine - December 2017 - Page 11
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| image source: taste.com.au |
3/4 cup (150g) quinoa, preferably red
1/3 cup (80ml) olive oil, divided
2 limes, zest finely grated, juiced
3 teaspoons honey
1/2 red onion, very thinly sliced
1/2 red capsicum, seeded, very thinly sliced
2/3 cup mint leaves, divided
60g baby kale leaves or baby spinach leaves
1 firm but ripe white or yellow nectarine, halved, pitted, cut into 12 wedges
1 firm but ripe white or yellow peach, halved, pitted, cut into 12 wedges
1 firm but ripe avocado, pitted, peeled, cut into 12 wedges
1/2 cup (70g) macadamias, toasted, coarsely chopped
- Rinse quinoa under running water in a fine sieve. Drain well. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add quinoa and cook, stirring, for 2 mins or until quinoa is toasted. Add 11/4 cups (310ml) water and bring to the boil. Cover pan, reduce heat to medium-low and simmer for 20 mins or until quinoa has absorbed liquid and is tender. Spread quinoa over a baking tray and set aside for 20 mins to cool completely.
- In a medium bowl, whisk lime zest, 1/4 cup (60ml) lime juice, honey and remaining 1/4 cup (60ml) oil. Season dressing with salt. Toss onions, capsicum and 1/3 cup of the mint leaves in the dressing and set aside at room temperature while the quinoa cools.
- Spread quinoa over a serving platter. Top with kale or spinach, nectarine, peach and avocado. Spoon dressing, onion and capsicum over salad. Scatter macadamias and remaining mint leaves over salad. Season and serve.