Summer in the blazing hot desert. Do I even have to elucidate anymore? Its been 110F+ for the past 10 days. We are now like vampires; the curtains are always shut to block day light and we go out only after the sun goes down. Yesterday, I didn’t even want to set foot in the kitchen. So, with ingredients on hand, I tossed a salad that was quick, easy, and refreshing.Quinoa And Summer Fruit Salad
(serves 2)IngredientsQuinoa – 1 cup
Fruits – 2 to 3 cups, cubed
(I have used nectarines, apricots, strawberries, red grapes, green grapes. Apples, any berries or any stone fruits can also be used)
Pecans or walnuts – ½ cup, roasted and chopped
Scallion – 1, chopped, green parts onlyDressingJuice and zest of a large lemon
Honey or agave nectar – 1 tbsp
Olive oil – 1 tbsp
SaltWhisk everything together until blended completely.MethodCook quinoa as you normally would. I usually pressure cook 1 cup of quinoa with 1¼ of water for 2 whistles. Fluff and cool completely. Toss quinoa with the dressing, nuts, fruits and scallions. Enjoy cold or at room temperature!Variations
- Use other grains in place of quinoa. I have made a similar salad with wild rice mix.
- Instead of mixed fruits, use cantaloupe, green grapes and fresh mint.
- Try orange juice and zest instead of lemon.
- Loose the dressing, and enjoy with low fat yogurt for a satisfying breakfast.