Aug 24, 2012

Peach and Apple Salad with Spinach and Cinnamon Honey Vinaigrette

Servings 4

3 ea Peaches (Pitted, Skinned or Skin on and Diced)

2 ea. Apples (Cored and Diced)

1/2 Cup. Quinoa, Cooked

1/4 Cup. Sharp White Cheddar Cheese, Shredded

4 T. Toasted Pumpkin Seeds
1/2 Cup  Cinnamon Spice Vinaigrette
  
     1/4 cup  Olive oil

     1/4 cup White Balsamic vinegar
   
  5 T. Honey

     2 T. Dijon Mustard

     1.5 T. Ground Cinnamon
     
1 tsp. Ground Nutmeg
     
1/2 tsp. Ground Clove
     
1 tsp. Salt
     
1/2 tsp. Ground Pepper
     
1 tsp. Mince Lemon Zest

Method

To cook the Quinoa, soak the first for 5 minutes and rinse.  In sauce pan combine 1/2 cup Quinoa with 2/3 cup water and 1 tablespoon salt. Bring to simmer on stove top, cover with lid and allow to cook on low for 15 minutes. Remove from heat and let stand for 5 minutes and fluff with for and chill for the salad.

For the vinaigrette combine the ingredient and blend with a hand blender or counter top blend until mixed well. 

Combine peaches, apples with chilled quinoa, and cheese, toss with the cinnamon vinaigrette dressing.  Place on chilled bowl or plate and top with toasted pumpkin seeds.  This is also great with a protein of choice such as salmon, chicken, or steak.

No comments:

Post a Comment