18 Aug Peachy Keen Summer Quinoa

This summer quinoa salad is just peachy! It is best in August when peaches are perfectly ripe and at their prime.

Ingredients:

• 2 Cups uncooked quinoa
• 4 cups water
• 1 cup hot water
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 2 peaches, pitted and chopped
• 1/2 cup sundried tomatoes
• 1 clove garlic
• 1 tsp cumin
• 1 tsp chili powder
• Sea salt & pepper to taste

Directions:

• Soak sundried tomatoes in 1 cup hot water for at least 30 minutes until they are softened. Remove from water and finely chop.
• Mix 2 cups quinoa and 4 cups water into a pot. Bring to a boil, then reduce heat and cover. Stir occasionally until cooked
• Heat 1 tbsp olive oil in frying pan on medium-high heat. Sautee onions, garlic and bell peppers until softened. Approx 8 minutes. Add pre-soaked and chopped sundried tomatoes. Add cumin and chili powder and sautee for 1-2 more minutes.
• In a large bowl mix the cooked quinoa with the remaining 2 tbsp olive oil, the sauteed veggies, and the chopped peaches.
• Add sea salt and pepper to taste
• Refrigerate to cool before serving

Enjoy as a side dish or a main! Store leftovers in the fridge for up to one week.

Tip: If you don’t have the time to pre-soak the sundried tomatoes, a good alternative is to use 1/4 cup capers instead