Summer is definitely a time for salads. With long, hot days and much more revealing clothing, no one wants to be eating anything heavy, and no one has time to be stuck in the kitchen cooking.
That’s why quinoa salads are so great. Quinoa cooks in about 15 minutes, and it’s so good for you, full of fibre and protein.
This salad really takes advantage of some of the gorgeous summer fruit that I’m so obsessed with right now. Pluots (plum-apricot crosses) and peaches take centre stage, and the salad is tied together with a sweet/tangy (and totally addictive) apricot balsamic dressing.
It’s super easy to make as well – once the quinoa is cooked, you just throw everything together. Because kale is so hearty, it can keep a few days in the fridge already dressed, but it also works well as a mason jar salad so you can take it to work with you.
This salad is filling enough to be a healthy main course but can also work as a side. It’s basically all I’ve been eating for two weeks (aside from every blueberry in a 3km radius of my house!)
1 cup quinoa
1 tbsp dijon mustard
1 tbsp apricot jam
2 tbsp balsamic vinegar
1 tbsp olive oil
3 pluots and 3 peaches, sliced (or apricots, nectarines, plums…)
2 cups chopped kale
1/4 red onion, thinly sliced
2 tbsp toasted pumpkin seeds
Combine quinoa with 1.5 cups of water in a small saucepan. Bring to a boil, reduce to a simmer, and cook unti water has been absorbed, about 15 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together mustard, jam, and balsamic. Whisk in olive oil.
Toss quinoa with fruit, kale, and red onion slices. Drizzle with dressing, and top with toasted seeds.
To make this in a mason jar, put a few spoons of dressing at the bottom. Top with cooked quinoa, and then fruit and red onions. Put the kale at the top of the jar. To eat, shake it all up to disperse the dressing, and sprinkle with pumpkin seeds.