A brandy-cinnamon sauce is drizzled over half-cut peaches before baking them for 30 minutes. Put peaches on individual serving plates, top with ice cream, then sprinkle with sauce for a cool summer treat.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 8 cups |
Ingredients
- 1 ½ cups water
- ¾ cup quinoa
- 1 ⅓ cups cubed seeded watermelon
- 1 cup sliced red bell pepper
- 1 cup sliced cucumber
- ¾ cup sliced red onion
- 1 small mango – peeled, seeded, and chopped
- ¼ cup drained pineapple tidbits, juice reserved
- 1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
- Dressing:
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- 2 tablespoons reserved pineapple juice from the can
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- ¼ cup canola oil
- salt and ground black pepper to taste
- 4 slices lime
- 1 jalapeno pepper, thinly sliced
Instructions
- Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
- Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
- Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.
- Cook the quinoa in the early morning, or the night before.
Reviews
Only used 1/4 cup of coconut oil to make it healthier. Also did not have any watermelon, so I used grapes cut in half. Also, did not have any pepper so I added celery which gave it nice crunch. Cooked my quinoa in vegetable broth. Was a huge hit at my ladies’ luncheon!
Yummy!!!!!!
I made this recipe exactly as listed, however I took other reviewer’s advice and only used a quarter cup of oil instead of 1 1/4 cup of oil. It turned out very nice. It’s not the best salad I’ve ever had but still very good, 4 stars!
I wish I had paid attention to the reviews and cut down on the oil. It was an oily, soupy mess. I will try this again, the flavour was quite pleasant.
I loved the flavor and texture combinations of this recipe. It is a great summer dish. However, I have to agree with other reviews that it is probably supposed to read 1/4 C of oil, not 1 1/4. I had to cook more quinoa to get past the soupy stage…and I didn’t even add all of the dressing. I will definitely make this regularly, adjusting the oil measurement. I added black beans and have eaten it as a light lunch. Yum!
Wonderful flavors and textures. I think recipe should read 1/4 cup oil, which gives vinaigrette the usual 1:1 ratio of acid to oil. NOT cup and a half. I did add some lime zest, just because I like it. Thanks for posting it.
The amount of oil in the dressing tuns this fresh salad into an oily mess.
This is a great summer salad. Served cold, it a delightful treat. I used one Splenda instead of honey and omitted the watermelon just because I didn’t have any. It turned out great and will be making it again for a family gathering today!
This is an excellently flavorful fruit salad; full of fresh citrus flavors in a sweet vinaigrette along with cilantro. The variety of fruits and veggies all work together to make your mouth pop! Of course, the longer the salad is refrigerated the better it tastes. It would be just as great with any fruit you might prefer as well. Thanks, Anthony for a great summer salad!!!