I hope you like lots of COLOURSSSSSSSSS!!!!!!
Today’s post is a quickie because this has been one heck of a busy week so far. Yesterday marked the beginning of 29 for me, and the celebrations left me convinced that I know some of the most wonderful people in the world.
Even though I worked on my birthday this year and didn’t take vacation time as I have in the past, my team made the day nothing short of amazing. They know me well, because when I walked into the office and over to my desk, it was covered with flowers, cans of La Croix in the shape of a 29, cards, a lei (that Hawaii trip is coming up so soon!) and a bunch of other treats. Not only did they make the effort to arrive well before I typically do (which is already pretty early), but they’re exceptionally good listeners. You have to be careful how many of your inner secrets you divulge, or you just might arrive to find your computer monitor wrapped in One Direction posters!
In recent years, I’ve written my birthday posts about the lessons I’ve learned. With Seawheeze weekend only just behind us and a lot going on at work right now, my brain just hasn’t quite had the time to get those thoughts down in a cohesive format yet. I can assure you however, that the lessons are very much a-brewing in my head. I’m heading to Victoria this weekend to visit my dad, and am really looking forward to the ferry ride there so that I can spend some quality time reflecting on the past year.
In addition to those little nuggets coming up next week, I also wanted to give you guys a heads up that Monday’s post is one you’re not going to want to miss. In celebration of my birth month, I’m partnering with some of my favourite brands on one of the biggest giveaways to date. I’m keeping the details under wraps for now, but know that there will be multiple winners and you could be one of them!
Right – onto some salad chat. August is National Peach Month, so I’ve been celebrating hard by tossing them in everything from smoothies to salads. I’ve also had to change my shirt approximately 5 times so far due to peach juice chin dribble that’s dribbled a little too far. The Okanagan grows good ones!
This Balsamic Peach and Quinoa Salad also involves cherries and raspberries, and all these juicy fruits means that you barely need any dressing. The flavours of the produce are so fresh on their own, so I’d recommend adding a couple of tablespoons of the balsamic vinaigrette and adjusting later after the salad has had a chance to sit for a while. This one is fantastic as a big-batch recipe, and I actually prefer it one or two days after it’s made. I’d love to hear what you think, so be sure to snap a pic and tag me on Instagram at @myfreshperspective if you give it a try!Print
This Balsamic Peach and Quinoa Salad is sweet, juicy perfection. Made with fresh summer fruit, it’s a to-die-for lunch – especially when enjoyed al fresco!
- 1 x 28oz can cooked chickpeas, rinsed and drained well (about 2 ½ cups)
- 1 tsp extra virgin olive oil, plus a dash of sea salt, black pepper, chili powder and coriander (or whatever seasonings you like on your chickpeas)
- 1 cup uncooked quinoa
- 5 cups mixed baby greens
- 4 cups diced cucumber
- 1 large ripe organic peach, pitted and sliced
- ½ cup organic raspberries
- 3/4 cup pitted and halved cherries
- 1/2 avocado, pitted and diced
- 1/4 cup Navitas Organics Superfood+ Coconut Hemp Pumpkin Seeds (or regular unsalted pepitas)
- ¼ cup each loosely packed shredded basil and minced parsley
- to garnish: sprouts and additional fresh herbs
For the dressing:
- 2 tbsp extra virgin olive oil
- ¼ cup balsamic vinegar
- pinch of sea salt and black pepper
- Preheat the oven to 400F and drain any liquid off the chickpeas. Pat them dry and toss them in a bowl with the drizzle of olive oil and desired spices. Line a baking sheet with foil and scatter the chickpeas on top in an even layer. Roast for 20-25 minutes, stirring occasionally for even cooking.
- Meanwhile, boil the quinoa in 2 cups of water according to package directions – about 12-15 minutes on medium-high heat, or until all liquid is absorbed. Set aside to cool.
- Prepare all fruits and vegetables as indicated above, and gently toss everything together in a large bowl. Add the quinoa and chickpeas once cooled, and toss again.
- Whisk together the dressing and pour it over the salad. Toss well to coat, and allow the salad to rest for 5-10 minutes so that flavours can develop before serving.
I like this salad best when served chilled, and it’s one that tastes better the day after it’s made. Flavour-building magic happens when you let it sit in the fridge!
- Category: salad, lunch, dairy free, gluten free, vegan, vegetarian, anti-inflammatory,
- Method: boil, roast
- Serving Size: 1/5 of recipe
- Calories: 457
- Sugar: 10g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
So tell me… what’s going on in your world this week? I’d ask you questions about peaches but I’d rather know what you’re up to! What’s one thing you’ve been working on and what are you feeling most grateful for today?