Like a winter squash, in well, winter, a peach is one of those foods that perfectly compliments the summer season. On its own or on a skewer, it’s hard to go wrong when it’s juicy and delish. But since temperatures are on the rise just about everywhere, a peach on a salad, is mighty refreshing. Add some prosciutto and quinoa (everyone’s favorite healthy complete protein) and you’re munching on a peachy lunch in no time.
- 2 ripe peaches (1 per serving)
- 8 slices of prosciutto (4 per serving)
- Mixed greens
- 1 cup cooked Quinoa
- 1 ½ cup water
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- ½ orange (juiced)
- Rinse quinoa by hand, and use a fine mesh strainer to drain.
- Transfer rinsed quinoa to the cooking pot, and add 1 1/2 cups water & 1/4 tsp salt. Salt makes your end result fluffier, but is not required.
- Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
- Cook for 15 minutes.
- Remove quinoa from heat and allow to sit five minutes with the lid on.
- Fluff with a fork and set aside.
- Preheat over to 375 degrees F.
- Slice peaches into sections.
- Place peaches on a cooking sheet and drizzle with olive oil. Roast them for about ten minutes or until they looked browned and juicy.
- Combine olive oil, vinegar, and orange juice in a large bowl to make a dressing. Add salad greens and toss to coat.
- Take cooled quinoa and assemble on plate. Top with coated greens. Add your peaches and slices of prosciutto.
- Salt and pepper.