Peach, Avocado & Quinoa Salad

Ready for a festive recipe, perfect as a wholesome and healthy side-dish for Christmas Day?

This recipe is a thai-inspired side dish that makes an ideal vegetarian lunch, or a side dish with BBQ steak or chicken.
Bonus for this time of year is that a lot of the ingredients are in-season and cheap at this time of year!
I have adapted this recipe from one of my favourite blogs to make it gluten-free, dairy-free & fodmap friendly :)

Ingredients:

Dressing:

1/4 cup olive oil

3 tablespoons rice vinegar

2 tablespoons tamari (or soy sauce)

1 teaspoon chili paste (check to ensure there are no other ingredients if you are avoiding garlic and onion like me)

1 tablespoon honey

1 tablespoon freshly grated ginger

2 teaspoons chopped lemongrass

1 cup uncooked quinoa

4 ears grilled corn - remove kernels after grilling (we used our BBQ for this)

2 nearly ripe peaches (chopped finely)

2 spring onions (green part only for FODMAP friendly option)

1 cup cherry tomatoes (chopped)

1 cup basil

1/2 cup mint

1/4 cup coriander (unless you think it's the devil as so many seem to for some reason!!)

2 avocados (sliced)

1/4 cup pumpkin seeds - the super food!!

1 bag of baby spinach

handful microgreens

Method:

Cook quinoa in a rice cooker - 2 parts water, 1 part quinoa. This shouldnt take more than 10-15 minutes.

Meanwhile, in the bottom of a large salad bowl combine all dressing ingredients and whisk well.

Combine corn kernels, quinoa, peaches, spring onion, herbs, tomatoes & avocados in the salad bowl with the dressing.

Lay your spinach leaves on a large platter and spoon out your delicious quinoa mix over the bed of spinach.

Top with microgreens and pumpkin seeds and serve!

This recipe was adapted slightly from www.halfbakedharvest.com . Her website is absolutely amazing, and all the recipes really impress! I love her Harissa Chickpea Crockpot Chicken as well!