So far, I have really been enjoying my time off from work. It’s nice to have time to get together with friends, catch up on blog posts, experiment in the kitchen, and try out some new workouts. I just signed up to try some classes at a studio near my house and I’m really excited about it! I’m taking a cycling class tomorrow morning. When I lived at home, I loved taking spinning classes with my mom and my sister. After I moved, my gym offered similar classes but I never wanted to go alone. I’m finally forcing myself to get over that fear. I also signed up to try a barre class this week and I’m even more excited for that one. I have heard great things about barre and have always wanted to try it. I’m also keeping up with my Tone It Up workouts. Round 2 of the Bikini Series began yesterday, so I will be following that plan for most of the summer. NOW, enough about my life and onto the food!
If you haven’t tried grilling fruit- you’re seriously missing out. Grilling fruit brings out the sweetness and allows the sugars to caramelize which turns it into a real treat. My favorite fruits to grill are peaches and pineapple (see my shrimp kabob recipe with grilled pineapple!). I found some really nice peaches on sale at the grocery store and knew I wanted to grill them for a salad. I came up with this recipe on a whim and I’m quite happy with the way it turned out. I paired the sweet grilled peaches with tender baby kale, tri-color quinoa and sunflower seeds and topped it with a Dijon mustard vinaigrette. This salad works really well as both a side dish and a main dish. I ate it as my main dish, and I served it as a side to grilled chicken for Kevin. You could even chop some grilled chicken and add it to the salad if that’s more your style.
Active Time: 20 minutes Total Time: 20 minutes
Serves: 2
Ingredients: For the Salad:1/4 cup quinoa (I used tri-color, but any type is fine) 1/2 cup water 2 peaches ½ tablespoon grapeseed oil (or olive oil) 4 cups baby kale
2 tablespoons sunflower seeds
For the Vinaigrette:
2 tablespoons grapeseed oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey (or agave for vegan)
salt and pepper, to taste
Directions:
For the Salad: Cook 1/4 cup quinoa in 1/2 cup water (or according to package directions). Meanwhile, cut the peaches in half and remove the pits. Brush cut sides with the grapeseed oil. Place cut side down on a hot grill for 3-5 minutes or until slightly browned and grill marks are visible on the peaches. Cut the peaches into wedges or 1-inch chunks.
For the Vinaigrette:
Combine all ingredients in a small bowl and wisk until combined.
To assemble:
Place 2 cups of baby kale in each bowl. Top with ½ the quinoa, half the peaches, and 1 tablespoon sunflower seeds. Drizzle with ½ of the vinaigrette.
Nutrition Information per serving:
Calories: 359 Fat: 21g Carbs: 42g Protein: 8g Sodium: 63mg Sugar: 18g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
