This August, take advantage of fresh summer produce and toss your salads with a peach vinaigrette. This vinaigrette is easy to make and adds a fresh fruity taste to your salads.
This aromatic salad with quinoa, chickpeas, arugula leaves, red currants, fresh herbs and spices is packed with protein, minerals, and vitamins. If your diet is plant-based, it’s a complete meal.
Arugula is a highly nutritious superfood that contains a high level of plant-based iron. However, when paired with fruit high in Vitamin C, such as red currants or other berries or citrus fruit, your body will better absorb the plant-based iron.
Below is the recipe for the salad. Bon appétit!
Quinoa, arugula and chickpea salad with peach vinaigrette
Serves 4 to 6
- 2 cups cooked red or white quinoa
- 1½ cups jarred chickpeas, drained, rinsed & pat dried
- 3 cups arugula leaves
- 2 handfuls parsely leaves, chopped fine
- 1 small bunch of each: mint and basil leaves, chopped fine
- 1 red onion, sliced fine (I use a mandoline)
- Red currants or other berries or citrus fruit
- Sumac, to taste (option)
- Pink salt and ground pepper to taste
- 1 ripe large peach with skin (or 2 small peaches), chopped in chunks
- 3 tablespoons (tbsps) red wine vinegar
- 3 tbsps extra virgin olive oil
- 1 tbsp pure maple syrup
- 2 tbsps water
- A pinch of each: dried thyme and pink salt
For the salad, put ingredients in a big bowl and toss well. For the vinaigrette, put all ingredients in a blender or small food processor. Blend or process on high for about one minute or until the peach skins are small specks and you obtain a light orange creamy vinaigrette. Dress the salad with some of the vinaigrette and toss well or add to individual salad portions. Store leftover vinaigrette in a covered container in fridge.