Total Time)

55 mins:

Cook Time)

20 mins:

Prep Time)

15 mins:

Cool Time)

15 mins:

Stand Time)

5 mins:

Servings)

Ingredients:

3 ounces fresh spanich or more to taste torn into bite sized pieces

1.2 cup pecan pieces

3 small peaches peeled pitted and sliced

1.3 cup extra virgin olive oil

1 teaspoon dijon mustard

Salt and freshly ground black pepper to taste

1 cup vegetable broth Or water

1.2 cup chopped red bell pepper

1.3 cup thinly sliced red onion rinsed and drained

2 tablespoons orange juice

3 tablespoons balsamic vinegar

2 teaspoons honey

1.3 cup quinoa

2 tablespoons crumbled feta or more to taste optional

Directions:

Step.1

Place (quinoa) in a (fine mesh) strainer? and (rinse) in cold water and (strain)

Step.2

Bring the broth to a boil in a saucepan over medium heat. Add the quinoa, cover, reduce heat to low. Simmer until the liquid is absorbed and the quinoa is tender, about 13 minutes. Remove from heat, cover, and allow to cool with a fork for about 4 to 5 minutes.

Step.3

And at the same time mix (capsicum), spinach, (pecans) and (red onion) pieces in a (salad) bowl

Step.4

Mix (orange juice) with (peach) pieces in a small (bowl)? to (slow) (oxidation), pour into a (salad) bowl

Step.5

For the (dressing)! In a small (container) or lidded jar, combine the (olive) oil, (balsamic vinegar), pepper, salt, (honey), and (Dijon mustard) all together. Place the lid on the (container), and shake until the (ingredients) are well combined.

Step.6

Add (quinoa) to the (salad) ingredients, add (dressing(? and mix gently, garnish with (feta) (crumbles), and serve immediately?

Step.7

Full enjoy

Nutrition Facts:

Per - Serving

4g

Protein

28g

Fat

355

Calories

25g

Carbs

Peach Quinoa Salsa