Tri Color Quinoa

Salad, side dish, main course)

Ingredients:

Quinoa Dish

1 -2 peaches, cut in half, pitted

Cooking spray

1 Cup BD Tri color Quinoa

2 cups water

1/3 cup green onion chopped

½ cup cooked corn

½ cup chopped carrots

1/3 cup chopped cucumber

½ cup chopped celery including the middle leaves

Handful of chopped parsley, cilantro or dill

Dressing Mix

4 Tablespoons BD Organic Arbequina Extra Virgin Olive Oil

5 ½ Tablespoons BD White Peach Vinegar

1 teaspoon BD dried mustard

1 teaspoon minced garlic

½ tsp BD salt

¼ tsp BD ground pepper

1 teaspoon fresh squeezed lemon juice

½ tsp BD honey or if vegan, BD maple syrup

For the dressing: mix all the above ingredients in a mason jar and shake vigorously to combine.

For the quinoa dish combo:

Spray a pan with cooking spray, place over medium high heat and add the peaches flesh side down into the pan and cook for 5 minutes to caramelize the peach.  Remove from heat and set aside.

In a medium saucepan place quinoa, water and salt, bring to a boil on high heat.  Reduce the heat to low once it boils and cover saucepan.  Simmer for 10 to 15 minutes until the water is absorbed.  Fluff with a fork and combine the remaining ingredients (green onion, corn, cucumber, carrots, celery).

When ready to eat, add the dressing, parsley (or other fresh herb) and the caramelized peaches.  Stir to combine and enjoy!