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Peach & Quinoa Salad
Ingredients
  • 2 tsp olive oil
  • ½ cup (100g) quinoa
  • 75g baby rocket leaves
  • 150g dried apricots, cut into strips
  • 2 small celery sticks, thinly sliced
  • 1 ripe white peach or nectarine, pitted, cut into thin wedges
  • 2 spring onions, thinly sliced diagonally
  • ⅓ cup (60g) pecan halves, toasted, chopped
  • Vinaigrette
  • ¼ cup (40g) dried currants
  • 2 tbs balsamic vinegar
  • 2 tbs tawny port (optional)
  • 1 orange, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • ¼ cup (60ml) extra virgin olive oil
Steps
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