Fuel Friday

"Curtis Stone鈥檚 peach-nectarine salad with avocado and quinoa"

Who loves stone fruits?? 馃崙馃崙馃崙

You can鈥檛 beat a good juicy peach or nectarine in summer. Yummo! 馃構馃構
With the festive season upon us and delicious summer fruits in the stores now here is the perfect salad to serve at a BBQ get together along with your favourite source of protein.
Curtis Stone鈥檚 peach-nectarine salad with avocado and quinoa 馃檶

路 3/4 cup (150g) quinoa, preferably red

路 1/3 cup (80ml) olive oil, divided

路 2 limes, zest finely grated, juiced

路 3 teaspoons honey ( or rice malt syrup)

路 1/2 red onion, very thinly sliced

路 1/2 red capsicum, seeded, very thinly sliced

路 2/3 cup mint leaves, divided

路 60g baby kale leaves or baby spinach leaves

路 1 firm but ripe white or yellow nectarine, halved, pitted, cut into 12 wedges

路 1 firm but ripe white or yellow peach, halved, pitted, cut into 12 wedges

路 1 firm but ripe avocado, pitted, peeled, cut into 12 wedges

路 1/2 cup (70g) macadamias, toasted, coarsely chopped


Step 1锔忊儯
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锟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.

Step 2锔忊儯
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.

Step 3锔忊儯
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.