Cook time: 30 minutes
Total time: 65 minutesIngredients
1 cup black quinoa
2 ripe, Fresh California Avocados, halved, seeded and peeled
2 medium firm peaches, seeded and halved
3 Tbsp. extra virgin olive oil
1/4 cup extra virgin olive oil, for frying
1 tsp. kosher salt, separated
1 (5 oz.) package wild arugula, 1/2 cup reserved for vinaigrette
1/4 cup no-shell chopped pistachios (optional)
Pistachio-Arugula Vinaigrette
1/2 cup wild arugula
1/2 cup baby spinach
5 no-shell pistachio nuts
1 1/2 tsp. creamy Dijon mustard
1 Tbsp. honey (local if available)
1/4 cup apple cider vinegar
1/4 cup grapeseed oil (may substitute extra virgin olive oil)
1/4 cup extra virgin olive oil
1/2 clove garlic
1 pinch cayenne pepper
1/8 tsp. kosher salt, or to taste
1/8 tsp. pepper, or to taste
Instructions
Prepare quinoa according to package directions. Drain well using a fine strainer and spread on a rimmed baking sheet. Let stand, tossing occasionally until dried, about 30 minutes.
While quinoa dries, place all the Pistachio-Arugula Vinaigrette ingredients in a blender. Blend on medium speed until combined. Set aside.
Once the quinoa is thoroughly dry, heat oil for frying in a large skillet on high until waves begin to form in oil. Carefully add the quinoa, reduce heat to medium and fry until puffed, approximately 30 seconds. Drain the quinoa in a fine strainer to remove excess oil and transfer to paper towels. Sprinkle lightly with salt.
On a tray or baking sheet, place avocados and peaches cut side up, drizzle with olive oil and lightly season the avocados with salt.
Heat grill to medium high, add avocados and peaches cut side down, reduce heat to low and grill until tender and slightly charred (peaches 5 minutes; avocados 2 minutes).
To assemble salad, toss arugula with a small amount of the vinaigrette and place on the platter. Next, sprinkle quinoa on the platter.
Cut avocado and peaches into wedges and place onto the platter.
Drizzle with vinaigrette.
Garnish with chopped pistachios if desired.
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