GLUTEN-FREE | VEGETARIAN
+ quinoa + water + arugula + fresh peach + Persian cucumber + red onion + goat cheese + sliced almonds + mint leaves
Whisk together the vinaigrette ingredients: - avocado oil + lemon juice + shallots + Dijon mustard + honey + salt
Make the quinoa by adding quinoa and water to saucepan. Bring to a boil over high heat. Then reduce heat to low, cover and simmer for 10-15 minutes. Let sit for 5 minutes.
Toast the almonds: Place skillet over medium heat, add nuts to hot skillet then reduce heat and cook nuts for 3-6 minutes or until almonds give toasted aroma.
In a large bowl add all salad ingredients, toasted almonds, and vinaigrette. Gently toss together and serve.
For dairy-free version, omit the goat cheese or use a dairy-free feta as a replacement.
Juicy peaches, peppery arugula, tender quinoa, and creamy goat cheese come together for an amazing side salad to any main course.