I can’t believe how fast this summer has gone. I had a whole list of things I wanted to do, and somehow, it just passed by…. along with half of what I wanted to get done. There were closets to clean, rugs that needed to be shaken out, and so many other things that I never got the chance to do. I know we still have a little bit of summer left, so I am hoping I can accomplish something in the next month or so.
Even still, there is a lot to look forward to–beautiful, warm days and cool, enjoyable evenings. September also brings changing leaves, the excitement of going apple picking, and never knowing what the weather will be. Each day of the month feels like a different temperature, and that unpredictability allows us to wear our favorite fall clothes.
As the fall approaches, I find myself thinking forward to the holidays. I imagine that so many things will be different. The Jewish holidays will be held virtually, as it will not be safe to hold any formal synagogue meetings. Labor Day will be celebrated with small gatherings of family. Who knows what Halloween will bring? Will there be any trick-or-treaters? I do not think so, but I remain optimistic that things will be back to normal soon.
Anyway, I figured we might as well savor summer fruits while they’re still in season. The delicious quinoa is combined with the summer fruit of your choice. Of course, the fruit is the star of this recipe, and it is enhanced by the addition of yummy nuts, (I used almonds, as I could not find hazelnuts), which gives it an additional depth of flavor, and a nice, crunchy texture. The parsley is the savory touch that this dish needs, and the lemon dressing is a bright finish. This is a side dish that will go with any main, though it is just as enjoyable by itself as a snack or lunch.
This recipe is courtesy of Good Food and will serve 4 people who will love every last bite of delicious summer fruit.
Ingredients for Summer Fruit Quinoa Salad:
1/2 cup quinoa
3 peaches or nectarines, or 6 apricots, diced
3 1/2 tablespoons toasted hazelnut, roughly chopped (I used almonds, I couldn’t find hazelnuts)
Handful mint, roughly chopped
Handful parsley, roughly chopped
2 tablespoons olive oil
Zest and juice 1 lemon
Put the quinoa in a medium saucepan and cover with 1 1/4 cups water.
Bring to the boil and simmer for 20 mins or until the quinoa is tender.
Drain off any excess liquid and set aside to cool.
Add the fruit, almonds, herbs and seasoning to the cooled quinoa.
Whisk together the olive oil, lemon zest and juice.
Pour over the salad and mix thoroughly.
It’s that simple!
