If you remember that tomatoes are actually fruit, then it's not such a stretch to think of ways to replace them with other fruit, such as in this update on the classic caprese salad. Peaches are especially appropriate, as they have a similar shape and texture to tomatoes, but with their own luscious flavor. Arugula is also added here and the salad is drizzled with a balsamic vinaigrette, which brings everything today in perfect harmony.
- 1/4 cup red quinoa
- 2 cups baby spinach leaves
- sliced almonds (to taste)
- cottage cheese (or feta to taste)
- 1/2 pomegranate seeds
- salt (to taste)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- For 10 minutes, boil the quinoa in double the volume of water, in a covered pot. Wait 2 minutes, then fluff grains with a fork. Place in a small bowl and cool.
- While the quinoa cooks, toast the sliced almonds in a frying pan, until golden and fragrant.
- In a dish, place the rinsed spinach and quinoa. Sprinkle with the crumbled cheese, oasted almonds and pomegranate seeds.
- Prepare the dressing by mixing the olive oil, lemon, honey and mustard. Add salt to taste. Drizzle the salad with the dressing just before serving.