I’m hooked on the light, fluffy whole grain, quinoa. Blame it on the fabulous N.Y. Times food writer, Martha Rose Shulman (if blame must be placed), who recently featured this protein-packed whole grain in her Recipes for Health column. If you haven’t been following Ms. Shulman before now, check out her column for its nutritional information and recipes centered on fresh, seasonal and healthy food.
This salad is a beautiful and flavorful riff on something I threw together earlier this summer featuring fresh plums. This version uses succulent summer peaches (pictured above) or apricots and cherries (pictured left). Mix and match the fruit as you wish.
To create a more substantial salad add feta or goat cheese crumbles just before serving.
Serves 4 to 6
- 3/4 cup quinoa
- 1 1/2 cup water
- sea salt
- 3 tablespoons walnut or olive oil
- zest of one lemon, plus one tablespoon juice
- 2 tablespoons orange juice
- 1/2 cup diced fennel
- 1 celery stalk, diced
- 2 scallions, thinly sliced
- 1/2 cup chopped pistachios
- 2 tablespoons chopped mint
- 2 tablespoons chopped basil (optional)
- 2 cups chopped arugula
- 2 large peaches or 4 apricots, pitted and cut in ½ inch cubes
- 12 to 16 cherries, pitted and cut in quarters
- Rinse quinoa well, this removes the natural coating which can taste bitter. Place quinoa in a pot, with water and a pinch of salt. Bring to a boil, then lower heat and simmer until water is absorbed (about 15 minutes). Remove from heat and set aside to cool.
- In a small bowl, whisk together olive oil, lemon juice and zest and orange juice. Season with a pinch of salt.
- In a large bowl combine fennel, celery, scallions, nuts, basil, mint and arugula. Fluff quinoa and add to the bowl. Pour dressing over the quinoa mixture, add the fruit and fold ingredients together to combine. Season with more salt as needed.