Feeling peckish around late afternoon? Or are you in the mood for a lighter and healthier lunch option instead of continuing the week-long binge of abusing those food delivery services?
While we’re usually ones to order-in (especially Chinese dumplings during crunch time), we rustled up a quick 15-minute salad using a bunch of leftovers in our office fridge: some cheese and parma ham from last weekend’s picnic, quinoa, along with basic herbs and fruits that had to be used up before leaving the office for the Easter long weekend. Looks like we have the ingredients to make a quinoa peach salad!
How to Make a Quinoa Peach Salad
A pinch of herbs: Mint, Parsley, Basil all work, in this case we had Coriander
Step 1: Cut peaches in quarters.
Step 2: Pre-heat pan to medium heat, add two teaspoons of olive oil, drizzle some honey, and add pinch of cinnamon (optional). Let the honey brown a little and then on low heat grill the peaches for around two minutes until they have absorbed most liquids on the pan.
Step 3: Lightly mix quinoa (already salted) with peaches, coriander and two teaspoons of balsamic for flavour.
Step 4: Plate salad, add balsamic, some cheese and ham to garnish.
Step 5: Eat with your eyes and enjoy a guilt-free dish.