Spinach Quinoa Salad with Peaches, Goat Cheese, and Cinnamon-Sugar Pecans

Dear July,

Hi. I'm sooo happy to see you.

I know you're not everyone's favorite month, but I think you're mine.

I'll take all your fresh peaches and corn and tomatoes. All your popsicles and ice cream and smore's by campfire.

I'll even take your blazing temperatures and humidity as long as there's some water nearby and maybe a cold beer.

Just promise me summer will last a liiiiiittle bit longer this year.

I'm not ready for this to end.

Sincerely yours,
Trisha

Spinach Quinoa Salad with Peaches, Goat Cheese, and Cinnamon-Sugar Pecans

Ingredients:

1/2 cup quinoa

1 cup water

1/4 teaspoon salt 

2 ripe peaches, sliced

4 cups fresh spinach

4 ounces goat cheese, crumbled

handful of cinnamon sugar pecans (recipe below)

honey balsamic vinaigrette (recipe below) 

Directions: 

Add the quinoa and water to a small sauce pan. Bring to a boil. Add salt. Reduce heat to low, cover, and let cook for 15 minutes. Fluff quinoa with a fork and set aside to cool. (You can make this a day ahead of time.)

Arrange the spinach on the two plates. Top with cooled quinoa, peaches, pecans, and goat cheese. Drizzle with honey balsamic vinaigrette. 

*Makes 2 servings but can be easily doubled or tripled. 

Cinnamon-Sugar Pecans 

Ingredients:
1 cup pecans
1 1/2 tablespoons butter, melted
1 tablespoon sugar
2 teaspoons cinnamon

Directions:
Add pecans, melted butter, cinnamon, and sugar to a ziplock bag. Shake to evenly distribute butter and spices.  Pour nuts into a dry saucepan over medium heat.  Cook for 1-2 minutes, stirring constantly, until fragrant and slightly toasted.

Honey Balsamic Vinaigrette 

Ingredients: 

1/2 cup balsamic vinegar

1 tablespoon honey

2 tablespoons olive oil

Directions: 

Whisk together the balsamic vinegar and honey.  Continue whisking as you gradually pour in the olive oil. Add salt and pepper to taste.