My loyal blog readers know there are some picky palates in my family. When my youngest mentioned he had been making quinoa while away at college, I jumped at the chance to make this Peach Quinoa Caprese Salad!
Peach Quinoa Caprese Salad
I’ve mixed tomatoes and peaches to make a delightfully delicious salad in the past, so I had a feeling this twist on the classic Caprese salad would be wonderful. Fresh tomatoes, mozzarella balls, and basil are the usual components. Adding some sweet, juicy peaches and quinoa didn’t alter the flavor palate, in fact, it was enhanced.
Add Quinoa to Your Diet
Finally, a child who is willing to try new dishes! As an undergrad, Nick found a fondness for sushi, Indian food and even asked me for a lesson on making omelets and a few entrees.
While at Fogo de Chao’s salad bar last month, I noticed he loaded up on a quinoa salad. It was then he revealed that he and his roomies cooked quinoa with veggies in their rice maker (I bet not too many college guys have a rice maker in their apartment!).
I took that as a challenge to create a yummy quinoa salad for the both of us. Quinoa is a healthy, gluten-free, ancient grain with a low glycemic index, protein, and even some anti-inflammatory properties. Plus it tastes fabulous! Just ask Nick.
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Peach Quinoa Caprese Salad
A twist on the classic Italian salad with the addition of quinoa and fresh, juicy peaches
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- 1 cup quinoa
- 1 1/2 cups chicken broth (may use a vegetable broth or salted water for a vegan version)
For salad dressing::
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1-pint cherry or grape tomatoes, sliced in half
- 8 ounces fresh mozzarella, pearl sized
- 2 peaches, peeled, pitted and chopped (ripe, sweet peaches work best)
- 2 tablespoons chopped basil (or use small basil leaves)
- Make quinoa by following the package instructions and cooking it in chicken broth.
- Whisk together dressing ingredients as quinoa is cooking.
- When quinoa is cooked (and still warm), add it to a mixing bowl and toss with half the dressing. Let cool.
- When quinoa is at room temperature, add the remaining ingredients plus the rest of the salad dressing, toss, and serve.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #59: Keep a wide array of healthy snacks at your disposal. I love having fruit, mini carrot sticks, avocados, whole grain bread and SkinnyPop Popcorn in my kitchen. And if you choose to sip on some wine while having an evening popcorn snack, I’ve got you covered with popcorn and wine pairings.