Oregold Peach Quinoa Salad and Harry & David Orchard Tour
This Peaches Quinoa Salad is a delicious salad for any spring or summer party!
I always love an orchard tour, especially when you see the luscious fruit just hanging there, ripe and ready for picking. This post is sponsored by Harry & David, and recently I was excited to learn more about Harry & David’s Royal Crest Orchard with Matt Borman, Director of Orchards, just as the Oregold Peaches were hanging on the trees, ready for picking.
I get giddy in the orchards, when the fruit is ripe, because I know what comes next. Not only does our family enjoy cobbler, peach jam, and the many peach desserts (shortcake, galette, pavlova, homemade ice cream), this time we experimented with a delicious Peach Quinoa Salad. We’ve also made salsa, chutney, bruschetta, and bean dips with Oregold Peaches.
Before I share the recipe, here are some facts about Harry & David’s Oregold Peaches that I found fascinating:
-Harvesting these quality peaches goes from late July to late August, which means we’re in the prime harvesting time right now!
-There are 42 harvesters on 55 acres, solely working on peaches.
-Each peach is hand-picked once the color and size is perfect.
-Taking it a step further, here are some FUN facts about the orchard:
-Their harvest crews have to pass a color blind test so they can distinguish the right color of yellow and not green.
-Supervisors and crew leaders will call out “only the best color and size, like a melon or an egg yolk.” One crew leader who is an Oregon Duck fan says “like the yellow of the duck.” He’s not very popular with the Beaver fans. :)
-During the day, fruit is tested for sugar and maturity in the field to make sure theharvesters are picking only the ripest fruit.
-The harvesters will harvest over 400 tons of fruit before the peach season is over, which translates to around 400,000 pieces of fruit.
That’s a lot of peaches. And I’m happy I live here in the Rogue Valley, because we get to eat peaches every day all day!
If we want to.
Our family was barbecuing last week and I whipped up this simple quinoa salad. We’ve been cooking with quinoa for years. I cook it in bulk in our rice cooker and store in the fridge so we have it available for salads, eggs (our boys love to add to their scrambled eggs), and Mexican dishes. It’s a lovely grain, so subtle, yet so full of many options in how to cook with it. My friend, Ali, from Gimme Some Oven, has a great tutorial on how to cook quinoa, if you’re not familiar with it.
A summer salad for entertaining can’t get any easier, fresher, and crowd-friendly. And who doesn’t love a fresh peach?
What’s your favorite way to cook with a peach, other than just eating it fresh?
Peaches Quinoa Salad
Prep Time: 15 minutes
Total Time: 15 minutes
- 1/4 cup chopped parsley
- 1/4 cup lime juice
- 1 tsp. agave nectar or honey
- 1 tsp. sea salt
- 1/2 cup olive oil
- 3 cups cooked quinoa
- 1 Tbsp. chopped parsley
- 2 fresh Oregold Peaches, cut into chunks
- 1/2 cup dried wild blueberries
- 1/2 cup spicy pecans, chopped
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced cucumber
- 1/2 cup diced red pepper
- 1/4 cup chopped scallions
- 1/4 cup red onion, diced
- Mix the first 5 ingredients in a bowl; set aside.
- Add the other ingredients together in a larger bowl.
- Mix in the dressing. Garnish with parsley. Serve.
Here are some more tasty recipes using Harry & David fruit:
Brown Butter Peach Milkshake from The Little Kitchen
Roasted Cherry Parfaits from She Wears Many Hats
Roasted Cherry Sangria from Foodie Crush
Grilled Peach Salad with Peach Cumin Dressing from A Farmgirl’s Dabble
Cherry Almond Cake from Two Peas and Their Pod
Peaches and Cream Stuffed French Toast from Two Peas and Their Pod
Peach Cobbler with Raspberries from Reluctant Entertainer
Grilled Peach, Brie and Basil Sandwich from Two Peas and Their Pod
This post is sponsored by Harry & David; but as always, all opinions are my own.