• 1/4 cup almonds , slivered
  • 1/2 cup red quinoa
  • 1 shallot , peeled
  • Champagne vinegar
  • Extra virgin olive oil
  • 1 peach
  • Fresh mint
  • Sea salt & black pepper to taste


  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.