Hi guys. Have you made my curry roasted almonds yet? Gotta get on it because they are amazing in this little salad. It’s such a perfect combination of sweet, juicy and crunchy, and coincidentally the salad is packed with protein (hello quinoa!) and a billion herbs.
The salad is quite simple both in terms of ingredients used and also when it comes to the dressing. However the few ingredients used are so packed with flavor that you really don’t need anything else. A bit of olive oil here, salt and pepper there, sprinkle of fresh herbs and you’re done. Magic.
In other words, I gave Tools of Titans
Back to salad now. Salad is good for you. You should eat salad. Make this salad and eat it. Convincing amiright?
Peach and almond quinoa salad
Serves 3-4
Ingredients
- 2 cups quinoa
- 2 spring onions, finely chopped
- 1 small orange, zest and juice
- 1 handful basil, roughly chopped
- 1 handful parsley, roughly chopped
- 1 handful mint, roughly chopped
- 1/4 cup extra virgin olive oil (or avocado oil!)
- salt and pepper to taste (I go easy on the salt and a little heavy on the freshly cracked pepper
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- 3 small peaches, finely sliced
- 3 handfuls of curry roasted almonds
- 1 handful pumpkin seeds
- pinch of chili flakes
Steps
- Cook the quinoa per packet instructions. I cook mine in the rice cooker, similar to rice, with 4 cups of water (some rice cookers will only need 3 cups water).
- Meanwhile prepare and add to a large bowl all the other ingredients: spring onions, orange juice and zest, all the herbs, olive oil, salt and pepper and peaches.
- When the quinoa is cooked add it to the bowl and toss all the ingredients to combine. I like to use a big flat spatula for this.
- Arrange the salad on a serving plate, top with roasted almonds, pumpkin seeds and chili flakes and serve warm(ish)!
Note. I would not add the almonds in the salad with the rest of the ingredients as they would soften a bit and lose the delicious crunch.
