Since I've made it the last three nights in a row, I decided it was a recipe worth sharing.
Your best bet is fresh fruits, vegetables, and herbs from your local farmer's market. If you cannot get to a farmer's market, be sure to buy organic when buying foods like greens, herbs, and fruits that you eat the skin.
The quinoa is optional for this recipe. It definitely makes it heartier and can add a little more depth to the meal, but if you're eating completely raw leave it out. Quinoa is a great substitution for a rice or grain because it is gluten free, full of phytonutrients and antioxidants, and it is a superfood! It is a complete protein, containing all 9 essential amino acids. It is full of fiber and has been proven to help prevent and treat breast cancer and diabetes. So, if you're craving bread or rice... skip it and go for the quinoa instead.
for the salad:
1/4 cup lemon juice
1 tbsp. raw tahini
1 tsp. garlic powder
Mix the ingredients together until smooth consistency. Pour over 2 cups of chopped spring mix and stir until each piece is coated. I like to add arugula to my spring mix for an extra kick.
for the peaches:
finely slice 1 peach
finely slice about 1/8 cup of red onion
chiffonade 4 big leaves of fresh basil
Toss all ingredients together.
Once the quinoa is cooked, you're ready to put it all together. Start with the mixed greens on the bottom, then add your quinoa, and top with the peaches. Top with a drizzle of balsamic vinegar.