Quinoa and peach salad – Salade au quinoa et pêches

(en français, plus bas)

I once read that the perfect salad should be a blend of different flavours and different textures… It is a very simple advice that I always keep in mind when choosing the ingredients for a salad.

Take this peach and quinoa salad for example: there is the sweetness of peach and their smooth texture, contrasting nicely with the slight crunch of the quinoa and the real crunch of the walnuts… But there is also the slightly bitter taste of arugula and spinach and a little hint of tanginess added by the redcurrants… Added to these are the vibrant yellow, red and green colours and you will have a feast for the palate and the eyes! I bet it is pretty healthy, too and call it a great addition to any summer table!

note to my dear readers: Life can sometimes be so hectic. Days are so short for all the things that have to be done… These days, my time for blogging and blog hopping has reduced significantly and I am very sad about it. I hope you won’t mind too much! I am looking forward to having more time to visit and comment on my favourite blogs, soon.

Hugs and love from your always Sweet Artichoke

ingredients for 4 servings:

1 cup red quinoa
100g baby spinach leaves
100g arugula
3 peaches, cut into 8-12 slices
2 tablespoons walnuts or pecan nuts, coarsely chopped
30g dry salted cheese (I used Sbrinz, aSwiss cheese, that can be replaced by Parmeggiano cheese)
1 tablespoon red currants
dressing:
salt and pepper
3 tablespoons olive oil
1 tablespoon jerez or balsamico vinegar

Method:
Rinse the quinoa. Cook according to instructions on the paquet. For me: cook in twice its volume of water for 10 minutes.Then,cover with liand let it rest for 10 more minutes. Season with salt. Keep aside.
Wash the peaches. Slice them into thin slices (about 8 to 10 slices per peach) and put them in a big salad bowl.
Rinse the spinach and arugula and pat dry with kitchen paper. Put them in the bowl. Add the red currants and walnuts.
Season with salt and pepper, add the olive oil and vinegar. Toss well.
Before serving, sprinkle with shavings of cheese.

I am sending this peach & quinoa salad to Susan of The Well-Seasoned Cook, who is hosting this month Veggie/Fruit a Month and has chosen to put the spotlight on peaches!  A veggie/fruit a month is an event started by Priya of Mharo Rajasthan’s Recipes.

Salade de quinoa et pêches

J’ai lu il y a quelque temps de ça que la salade idéale devrait être à la fois un mélange de différentes saveurs et textures… C’est un conseil très simple que j’essaie toujours de garder à l’esprit lorsque je choisis les ingrédients d’une salade.

Prenons cette salade de pêche et quinoa par exemple: il y a de la douceur de la pêche et sa texture lisse, qui contraste agréablement avec le léger croquant des graines de quinoa et le croustillant des noix … il y a aussi le goût légèrement amer de la roquette et des épinards et un léger goût acidulé ajoutés par les groseilles … Ajoutons à cela des couleurs vives et joyeuses: jaune, rouge et vert et on obtient un régal pour le palais et les yeux! Je pense qu’elle est en plus assez saine, qu’on peut donc considérer qu’elle est parfaite sur toute table estivale!

Ingrédients pour 4 personnes:

1 tasse de quinoa rouge
100g de petites feuilles d’épinards
100g de roquette
3 pêches, coupées en 8-12 tranches
2 cuillères à soupe de noix ou noix de pécan hachées grossièrement
30g fromage sec salé (j’ai utilisé du Sbrinz, un fromage suisse, qui peut être remplacé par du Parmesan)
1 cuillère à soupe de groseilles rouges
vinaigrette:
sel et poivre
3 cuillères à soupe d’huile d’olive
1 cuillère à soupe de vinaigre balsamique ou de xérès

Préparation:
Rincer le quinoa. Cuire selon les instructions sur le paquet. Pour moi: le faire cuire dans deux fois son volume d’eau pendant 10 minutes.Puis, couvrir avec un couvercle et laisser reposer pendant 10 minutes.  Assaisonner avec du sel. Mettre de côté.
Laver les pêches, les couper en fines tranches (environ 8 à 10 tranches par pêche) et les mettre dans un grand saladier.
Rincer les épinards et la roquette et les éponger avec du papier absorbant. Les mettres dans le saladier. Ajouter les groseilles et les noix.
Assaisonner avec du sel et du poivre, puis ajouter l’huile d’olive et le vinaigre. Bien mélanger.
Avant de servir, parsemer de copeaux de fromage.

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53 thoughts on “Quinoa and peach salad – Salade au quinoa et pêches

  1. What a luscious and colorful salad! love it!
    To answer your question about the Kuzhi Paniyaram I think oven should work, altho what I made was a sub for deep frying … let me know how it goes if you make it!! cheers, priya

  2. beautiful presentation. love that sunflower platter. the salad sounds very healthy. have been reading about quinoa a lot but never saw this in our local market.

  3. Sucré salé , tu sais a quel point j’aime ça !!!! Dit moi c toi cette petite blondinette toute frisée à droite ??! toute mimi !!!! Tu es venue a fontaine de vaucluse sans passer par ma cuisine ??! Bisous bisosu

    • hihi, oui, c’est bien moi, il y a longtemps… Fontaine en Vaucluse, c’était il y a 3ans et on avait fait un joli tour de la région, une vraie merveille! (moi j’ai adoré Roussillon!)

  4. Sorry to hear that things have been so hectic. Don’t stay away too long daaaahling, I’ll miss you. Love this beautiful summer salad. I have still never tried quinoa, I’m behind the times!
    *kisses* HH
    p.s. your blog looks great on the ipad!

  5. This looks so light, nourishing, and charming.

    Thank you, Vanessa, for your fine VFAM recipe!

    (P.S. – I understand how life needs to take priority over blogging matters. ; ))

  6. Such a lovely and flavorful salad…just beautiful!
    Sorry that things are so hectic for you right now, hope they smooth out soon 🙂

  7. The salad not only looks beautiful, it sounds very good with all of the textures and flavors that you have combined. I feel the same as you about getting behind on reading blogs. I think we all understand that life can get hectic…I hadn’t been to your site for awhile and enjoyed catching up.

  8. my second comment on this one 🙂 I am hosting a quinoa event – this will be a perfect entry for that & 2) Archana of Mad Scientist’s Kitchen is hosting my event Fast Food Not Fat Food – also a good home for this entry – cheers, priya

  9. Pingback: Quinoa falafels (oven baked) – Falafels au quinoa (cuits au four) | Sweet artichoke

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