Tomato and Peach Salad, Herbed Quinoa

It’s an amazing feeling when fantasies become reality. It’s happened to me a couple of times lately, but last week’s relocation to London tops all of them in terms of satisfaction, as it asked for determination and persistence, qualities on which I love testing myself. The first 72 hours weren’t exactly wonderful, but they reminded me how amazing of a support system my friends and family are.

Yesterday, we went to the farmer’s market, something I’ve done on every single visit to the city during the year, and actually bought things instead of just staring at them with yearning; a bunch of beetroot with the leafs that I’ve been dreaming of in Italy, another of beautiful carrots and with their green tops, handfuls of fresh herbs, plump, ripe peaches and tomatoes. Then, in the supermarket, I saw baby aubergines, sugar pea, baby corns, and many other things I’ve never used before. I haven’t been so eager to cook since May! 

We got back starving and made a quick  and really easy lunch of herbed quinoa and tomato/peach salad. I’ve noticed that mixing tomato with stone fruit or raspberries is quite a thing this summer and gave it a try; it’s a really great combination and, botanically speaking, tomato is a fruit after all. When making the salad, make sure the produce is ripe and fragrant, but that is perhaps the basic rule to all summer cooking/eating.

groceries

Herbed Quinoa

Ingredients:

(makes enough for 2)

 

1/2 cup quinoa + 1 cup water, pinch of salt

1/2 English cucumber

2-3 radishes

1 spring onion, just the green part

1 large handful of mint

2 tbsp dill

1/2 lemon, juice and, optionally, zest

salt and pepper to taste

How to:

Cook the quinoa according to the interactions provided.

Wash and peel the cucumber, grate. Wash the radishes and cut the tops, grate that as well. Chop the herbs and spring onion. 

Combine everything, add salt, pepper and lemon juice. We had it warmish, but I imagine it tastes even better cold.

herbed qunioa

Tomato and Peach Salad

Ingredients:

(makes enough for 2-3)

 

2 large tomatoes

1 large peach

1 tbsp olive oil

1 tsp brown sugar + 1 tsp water /or 1 tsp agave

1/2 tsp cinnamon

1 large handful of fresh mint

salt and pepper to taste

How to:

Now, this is easy-peasy.

Wash and slice the fruit. Arrange on a large plate in whatever manner you find pleasing.

Prepare the dressing . Chop up the mint very finely, combine with olive oil and sugar/agave, cinnamon.  Pour over the peaches and tomatoes. Eat.

peach and tomato salad