Ingredients

• 1/3 cup quinoa
• 1/2 medium red bell pepper
• 1 fresh shallot
• 2 medium fresh peaches
• 2 tablespoons unsalted walnuts
• 2 cups arugula

Preparation

1. Cook the quinoa according to package instructions.
2. Slice the bell pepper and dice the shallot. Cut peaches in half and remove the pits. Chop the walnuts.
3. Lightly spray a medium skillet or grill pan with cooking oil and heat over medium-high heat.
4. Add walnuts to hot pan for 1-2 minutes, just until lightly toasted. Remove from pan and set aside.
5. Add bell pepper, shallot and peach halves to the pan. Cook until soft and lightly browned. Remove from heat.
6. To assemble salad, top 1 cup arugula with 1/2 cup cooked quinoa. Divide the remaining ingredients and top each salad.
7. Serve with 2 tablespoons Peach Basil Vinaigrette Dressing or your favorite vinaigrette dressing.

Helpful hints

• Make Brittany’s Peach Basil Vinaigrette Dressing for this salad.
• White vinegar or apple cider vinegar may be substituted for champagne vinegar.
• If desired skip cooking the bell pepper, shallots and peaches for a faster raw salad.
• For a lower potassium salad decrease the peach to 1/2 per salad. The potassium is 487 mg instead of 630 mg.