Peach and Apple Salad with Cinnamon Honey Vinaigrette

(from kintyre’s recipe box)

Source: BYU Magazine

Serves 4 people

Categories: 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

  1. Soak quinoa for 5 minutes, then drain and rinse.

  2. In saucepan, combine quinoa with water and 1 tablespoon salt.

  3. Bring to a simmer.

  4. Cover and cook on low for 15 minutes.

  5. Remove from heat and let stand for 5 minutes.

  6. Fluff with a fork and chill.

  7. For the vinaigrette, combine oil, vinegar, honey, mustard, cinnamon, nutmeg, clove, salt, pepper and zest and blend with hand blender until well mixed.

  8. In a chilled bowl, combine peaches, apples, chilled quinoa, and cheese.

  9. Toss with the cinnamon honey vinaigrette.

  10. Place on a chilled bowl or plate and top with toasted pumpkin seeds

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