Quinoa, Peach, Avocado, and Almond Salad

Name: Quinoa, Peach, Avocado, and Almond Salad
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Ingredients: 100 g quinoa; 1 large courgette; 2 ripe peaches; 1 ripe avocado; 50 g almonds (toasted); A handful of fresh mint leaves; Juice of 1 lemon; 2 tablespoons of extra virgin olive oil; Salt and black pepper to taste

Welcome to another delicious and health-packed recipe blog! Today we’re unveiling an irresistibly fresh salad – the perfect blend of hearty quinoa, juicy peaches, creamy avocado, crunchy almonds, all served on a bed of crisp, grated courgette. A summer favourite that brings together a rainbow of textures, flavours, and nutritional benefits. So let’s dive into the vibrant world of our Quinoa, Peach, Avocado, and Almond Salad on a bed of Grated Courgette.

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Good For You!

Quinoa: This gluten-free pseudo-grain is a complete protein source, meaning it contains all nine essential amino acids our bodies cannot produce. It’s also an excellent source of fibre, iron, and magnesium.

Peaches: These juicy fruits aren’t just tasty; they’re also loaded with vitamins A and C, promoting eye health and boosting your immune system.

Avocado: Loaded with healthy monounsaturated fats, avocados help lower bad cholesterol levels and reduce the risk of heart disease. They’re also packed with fibre and vitamin K.

Almonds: These nuts are nutrient powerhouses, supplying a hearty dose of healthy fats, fibre, protein, magnesium, and vitamin E.

Courgette (Zucchini): This low-calorie vegetable is rich in vitamin A, potassium, and antioxidants. It’s hydrating and aids in digestion.

Customising Your Salad:

Salads are incredibly flexible, and this Quinoa, Peach, Avocado, and Almond Salad on a bed of Grated Courgette is no exception. Here are some ways you can customise it:

Vary the greens: If you’re not a fan of courgette or simply want to try something different, substitute it with other greens like kale, rocket (arugula), or baby spinach.
Swap out the fruit: Not peach season? Try using apples, pears, or even berries.
Add more protein: Want to make it a more substantial meal? Try adding grilled chicken, roasted tofu, or chickpeas.
Change the nuts: Not an almond fan? Pistachios, walnuts, or pecans would work beautifully too!

Ingredients

100g quinoa
1 large courgette
2 ripe peaches
1 ripe avocado
50g almonds, toasted
A handful of fresh mint leaves
Juice of 1 lemon
2 tablespoons of extra virgin olive oil
Salt and black pepper to taste

This delightful Quinoa, Peach, Avocado, and Almond Salad on a bed of Grated Courgette is designed to serve 4 as a side dish or 2 as a main. It’s an excellent choice for a filling lunch or a lighter dinner option.

When it comes to preparation and cooking time, this salad is as quick and straightforward as it gets. The prep time, which involves rinsing and cooking the quinoa, grating the courgette, slicing the peaches and avocado, toasting the almonds, and preparing the dressing, should take you about 20 minutes.

The quinoa will need approximately 15 minutes to cook. However, as you can prepare the other ingredients simultaneously, your total time from start to finish remains around 20 minutes, making this dish a perfect choice for those quick weekday meals or when you want a healthful meal in a hurry.

So, in summary:

Serves: 4 (as a side) / 2 (as a main)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Instructions

Rinse the quinoa under cold water to remove its bitter outer coating. In a saucepan, combine the quinoa with 200ml of water. Bring to a boil, reduce heat, cover, and let simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa is cooling, prepare the rest of the salad. Grate the courgette using the large holes of a box grater. Pat dry with kitchen paper to remove excess moisture and place into a large salad bowl.
Slice the peaches and avocado. To prevent the avocado from browning, drizzle it with a bit of lemon juice.
Toast the almonds in a dry pan over medium heat, tossing them frequently to prevent burning. Once golden and fragrant, take them off the heat and allow them to cool.
Add the cooled quinoa, peach slices, avocado slices, and toasted almonds to the bowl of grated courgette.
For the dressing, whisk together the remaining lemon juice, extra virgin olive oil, salt, and black pepper. Drizzle it over the salad and toss to combine.
Tear the fresh mint leaves and sprinkle over the salad just before serving.

This Quinoa, Peach, Avocado, and Almond Salad on a bed of Grated Courgette is a testament to the fact that healthful eating doesn’t have to be dull or complicated. It’s a burst of summer in every bite, loaded with vitamins, fibres, and plant-based protein. Whether you’re a seasoned salad lover or someone looking to diversify their diet, this recipe will impress and refresh you!

Don’t forget to share your salad pictures with us using the hashtag #TheHappyDiet and #QuinoaPeachAvocadoSalad and and stay tuned for more such delightful recipes.

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