Location: San Diego, CA
Peach Pico de Gallo Quinoa Salad. Try to say that 5 times. LOL. Did you just try it? I did. Silly silly silly. Ok. Now back to the matter at hand. That matter is Quinoa. Quinoa is a grain originated in South America (well, more like Costco for me), full of essential Amino Acids and is totally good for you. It’s really bland in flavor so I like to mix it up with other ingredients. It cooks up just like rice and can pretty much be eaten anyway you would eat rice. I really like to mix it up with different types of salsas or pico de gallos because it soaks up the flavor and can take place of chip (for me at least). My husband’s favorite way is to have it with this Black Bean Salad.
Quinoa can be cooked pretty much like rice. If you buy the unrinsed version, just make sure you rinse it out before cooking (it’s so worth it to by the rinsed version). The ratio is 2 parts water to 1 part Quinoa. Or if you’re like me and need it simplified even more, it’s 2 cups of water to 1 cup of Quinoa. You can either stick it on the stove top, bring to a boil, turn down the heat, cover, and let cook 15-20 minutes, or if you’re really lucky and you have a mom that buys you $100 rice cookers that plays Twinkle Twinkle Little Star when you turn it on and when it’s done cooking, then you can cook the Quinoa in there and set it to the Brown Rice setting. When it’s done, just put it to the side and let it cool down.
Now onto the Peach Pico de Gallo. I decided on a Peach Pico de Gallo because luck would have it that I have a bunch of peaches on hand. I also had some produce I needed to used up. As you can see here, I only have a few strips of the Red Bell Pepper, a quarter of an Onion, a Tomato, Peach, Lime, Cilantro,Jalapeño, and some Garlic that were totally on it’s way out. They all ended up being the perfect amount, so I think it serendipity at hand. <— that means fate. =)
Chop up the ingredients, put it all in a bowl, mix it up, add salt and pepper if needed, cover, then let it sit in the fridge. Once the Quinoa has cooled down, add 2-3 cups to the Peach Pico de Gallo and toss until everything is combined. Give it another taste and add some more salt & pepper if needed (I didn’t use any at either stage). Let it sit in the fridge for a couple of hours so the flavors really start to come out.
Once the salad is done marinating, you have yourself a nice little summer salad to eat on it’s own or as a side dish. Add some protein to the salad and you got yourself a refreshing, healthy meal there. If you give this a try, be sure to let me know how it turns out. And if you have any Quinoa recipes you’d like to share, I’d love to hear them. Who knows… I might even have you do a guest post. So keep them coming. Until next time…
*Prep time is 15 min. Actual time including marinating may take up to 2 hours.* 2-3 Cups Cooked Quinoa -Combine all ingredients in a bowl, cover, and let sit in the fridge for a couple of hours to marinade.
Peach Pico de Gallo Quinoa Salad
1 Peach, peeled & diced into large chunks
1 Roma Tomato, diced
1/4 of Yellow Onion, diced
1/4 of Red Bell Pepper, diced
1/2 of Jalapeño, diced
1 Clove Garlic, minced
1/4 Cup Cilantro, chopped
1/2 of a Lime
Salt & Pepper (optional)
-If the Quinoa is still cooling down, add to the Pico de Gallo after it has cooled down.
-Season with salt & pepper if needed.
*Prep time is 15 min. Actual time including marinating may take up to 2 hours.*
2-3 Cups Cooked Quinoa
-Combine all ingredients in a bowl, cover, and let sit in the fridge for a couple of hours to marinade.