- 1 cup quinoa, preferably a mix of white, red, and black
- Kosher salt
- 2 tablepsoons fresh squeezed orange juice
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1/2 cup thinly sliced fresh basil, loosely packed
- 2 medium firm, ripe peaches, diced
- In a medium bowl, soak the quinoa in cold water for 2 minutes. Drain the quinoa in a sieve (one that will fit over a 4-quart saucepan) and rinse well.
- Bring a 4-quart saucepan of well-salted water to a boil. Add the quinoa and cook until almost tender, about 10 minutes. Drain quinoa well in the sieve. Add 1/4 to 1 inch water to the saucepan, checking to make sure the bottom of the sieve doesn’t touch the water. Bring water to a simmer then set the sieve in the pan. Cover with a lid (it’s fine if it doesn’t fit tightly), and steam until the quinoa is tender and feels dry, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a small bowl, combine the orange juice, lemon juice, and lemon zest. Slowly whisk in the oil, and season with a generous pinch each of salt and pepper.
- Transfer the quinoa to a large bowl, toss with the dressing and basil. Gently stir in the peaches and season to taste with salt and pepper.
If you can’t find good peaches, you can substitute supremed orange segments instead.
Recipe adapted from Fine Cooking, Aug/Sept 2016.