I have been on a cookbook buying frenzy this summer. After vowing several years ago not to buy any more cookbooks to add to my 100+ collection, I bought seven new books this summer! Most of them were purchased at Veggie Fest where the prices were unbelievable! But the recipe that inspired the dish below came from Terry Hope Romero’s new book “Salad Samurai.” It is a wonderful book filled with mouth watering recipes categorized by season.
This recipe, “Roasted Peach and Quinoa Salad,” was modified to use the leftover chili from the other night. You can find the recipe here: http://www.sosvegetarianlife.com/black-bean-chili-and-roasted-corn/. It is a very spicy dish and you will need to modify the spices if your palate cannot abide by heat but it is very tasty and I will definitely be making it again!
- 1 cup quinoa
- 2 cups water
- 3 cups black bean and roasted corn chili (from previous recipe or 1 1/2 cups of cooked black beans and 1 1/2 cups roasted corn)
- 1 cup cilantro, chopped (or parsley if you don’t like cilantro)
- 1/2 cup chiffonaded basil leaves **
- 1 cup thinly sliced red sweet onion
- 3 large firm peaches or nectarines
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced (if you did NOT use the pre-made chile)
- 3/4 teaspoon chipotle powder (or less if want it less spicy)
- 1 teaspoon smoked paprika
- salt to taste
- Mixed baby greens
- 1 avocado, sliced for garnish (optional)
Cook the quinoa with the water in a medium saucepan over medium high heat. When it boils, turn heat down to low and cook for 12 minutes. Check it at the end of 12 minutes. If all of the water is absorbed, turn off the heat and let the quinoa sit on the burner for another 10 minutes. Then, fluff with a fork, transfer to a bowl and put in the refrigerator for an hour before preceding with the recipe.
In an hour, heat a cast iron skillet to medium. The directions called for grilling but I didn’t want to go through the fuss of heating up a grill for such a small task. Halve the peaches or nectarines (I used organic nectarines). When skillet is ready, put the nectarines cut side down in the pan. Watch them carefully so as to not burn. When they are brown on the cut side, flip them over for a short time. Remove from pan to cool. Don’t be tempted to skip this step as roasting the fruit, really brings out the sugars in the fruit.
Put 2 cups of the cooled quinoa in a big bowl. Add the chili (or the black beans and separately roasted corn), the cilantro, onions, and chiffonaded basil.
Whisk the next six ingredients for the dressing, adding enough salt for your own taste preference remembering that if you use the pre-cooked chili that it has been seasoned already. Add the dressing to the salad and toss gently.
Take 2 – 6 individual plates (side or meal portions). Lay a generous amount of baby greens on each plate. Divide the salad place on the greens. Put a peach half on each plate (2 if making meal salads). Top with avocado slices and serve.
** Chiffonading basil is a fancy term for rolling basil leaves and slicing them thinly. Separate the leaves according to like sizes and stack them. Roll them as tight as you can and slice thinly across the the small part of the roll. I rolled two stacks and then cut the smallest leaves up individually.