INGREDIENTS

• almonds
• Champagne vinegar
• Extra Virgin Olive Oil
• Fresh mint
• peach
• red quinoa
• Sea salt & black pepper to taste
• shallot

DIRECTIONS

1. Toast almonds in a skillet over medium heat until fragrant and golden brown.
2. In a saucepan, toast the quinoa for 30 seconds.
3. Pour in one cup water and bring to a boil.
4. Once boiling, lower the heat, cover, and cook for 18 minutes.
5. While the quinoa cooks, mince the shallot.
6. Sauté shallot on medium-high heat until soft.
7. Add shallots to cooked quinoa.
8. Drizzle in olive oil, Champagne vinegar and fluff quinoa mixture with a spoon.
9. Toss in the toasted almonds.
10. Slice the peach and add to quinoa.
11. Thinly slice the mint and toss everything together.