Whole grain peach salad

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you can’t find excellent ripe peaches, use mangoes instead.


  • 1 cup (170 g) quinoa (well rinsed) or other whole grain (see Note)
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup or honey
  • 1 small shallot, thinly sliced
  • 3 tablespoons olive oil
  • 2 ripe peaches, diced
  • 2 small sprigs fresh basil



    Put the quinoa in a 2-quart (2-L) saucepan and add cups (300 ml) water and a pinch of salt. Bring to a boil over high heat, stir once, then cover and cook over the lowest heat for 15 minutes, or until tender. Dump into a fine-mesh sieve and rinse under cold running water to cool completely; drain very well.

    While the quinoa is cooking, in a medium bowl, whisk together the lemon juice, maple syrup, ½ teaspoon salt, several grindings of pepper, the shallot, and oil. Add the peaches and quinoa and toss to coat with the dressing. Cover and


    Tear in the basil leaves, toss, season with more salt, if needed, and serve.