Cheese, Peach & Quinoa Salad
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Weigh out the quinoa in to a small, lidded saucepan.
  2. Boil the kettle and measure out 250ml freshly boiled water.
  3. Pour the boiling water over the quinoa, cover the pan and leave to simmer over a low heat on the hob for 15-20 minutes.
  4. Once cooked, remove from the heat but leave to sit with the lid on for 5 minutes.
  5. Transfer to a large salad bowl to cool.
  6. Preheat oven to 200 degrees celsius.
  7. Cut one of the peaches in to quarters and place on a baking tray. Roast for 10 minutes.
  8. Slice up the other peach in to bite sized pieces and add to the bowl with the quinoa.
  9. Shred the parsley and mint and again add to the bowl.
  10. Crumble the cheese in to small pieces and stir through the quinoa.
  11. Add the spinach to the bowl and again mix well to make sure everything is well combined.
  12. Drizzle over the balsamic vinegar and season with a little salt and pepper if you like.
  13. To serve, divide the salad between 2 bowls and top each with 2 quarters of the roasted peach. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.