My family lives a gluten-free lifestyle most of the time. The reason sharing this beautiful and healthy recipe is so exciting to me is because I personally use and love many of Bob’s Red Mill products.
I hope you give this recipe a try, and that you enjoy every delicious bite!
With so much love,
Peach, Radicchio and Quinoa Salad, page 150
1. In a small bowl, whisk together oil, vinegar and mustard. Season to taste with salt and pepper.
2. In a large bowl, combine quinoa, peaches, radicchio and parsley. Add dressing and gently toss to coat. Sprinkle with walnuts.
Cooked amaranth, millet, brown rice or sorghum, cooled, can be used in place of the quinoa. Information on cooking these grains can be found on pages 8–17.
When peaches are not in season, use two 10-oz (284 mL) cans of mandarin oranges, drained and coarsely chopped, in their place.
Chopped toasted pecans or roughly chopped toasted green pumpkin seeds (pepitas) or sunflower seeds can be used in place of the walnuts.
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