Peach and quinoa salad

INGREDIENTS

•  
  2 tsp olive oil
•  
  1/2 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
•  
  1/3 cup (60g) pecan halves, toasted, chopped

VINAIGRETTE

•  
  1/4 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
•  
  1/4 cup (60ml) extra virgin olive oil

METHOD

• Step 1
  To make the vinaigrette, combine the currants, vinegar, port, if using, 1 tbs orange rind, 2 tbs orange juice, 1 tbs lemon rind and 2 tbs lemon juice. Let soak for 30 mins. Stir in the oil. Season with salt and pepper.
• Step 2
  Heat the oil in a small saucepan over medium-high heat. Add the quinoa and cook, stirring, for 2 mins or until quinoa is toasted. Add 1 cup (250ml) water and bring to the boil. Cover, reduce heat to low and simmer for 15 mins or until quinoa has absorbed liquid and is tender. Turn off heat, uncover and cool completely.
• Step 3
  Arrange the quinoa over a large platter. Top with the rocket, apricots, celery and peach or nectarine. Drizzle with vinaigrette. Sprinkle with spring onions and pecans.