Summery Peach and Fig Salad with Avocado, Quinoa, and Sliced Almonds

I feel like it's been a while since I've sat down and shared what's been going on in my life lately. This summer has been glorious. After one of the longest and rainiest winters we've ever experienced, it is nice to be able to fully enjoy the summer months outdoors. The weather has been warm and pleasant, not too hot (although I imagine a few of my pregnant lady friends would say different). Sebastian is at a great age to start enjoying things outdoors - the beach, parks, the zoo. He's out of that awkward transitional stage - when babies go from doing nothing to crawling and you want to get outdoors and let them burn some energy and play and do all the things that kids do but you're somewhat limited to places you can go, and they're really just babies. I felt that stage a bit difficult, as we spent most of our days walking with the stroller. There are only so many times you can stroll down the same street before you go crazy and the neighbors think you are a creeper.

Sebastian is almost 2 (seriously, where did the time go?). He's running and exploring, climbing, and talking a lot. We just got him a tricycle and are trying to teach him that you sit on the seat, not stand on it. He's mostly getting it. Although, he refuses to call it a tricycle and refers to it as his motorcycle. He still isn't too fond of the water but that doesn't stop me from bringing him to the beach and the splash park every chance I can get. He is still obsessed with avocados and cottage cheese. He still mostly dislikes vegetables but I can convince him to eat celery and lettuce. He is cheeky and hilarious and I love him to pieces.

We've finished our kitchen remodel!!!! I'll be sharing photos and a blog post very soon.

We are starting to find really big house spiders in the basement and we are sort of losing our minds because we spent all this time spider proofing the basement and it didn't seem to work. I'm afraid Brent is going to accidentally burn the house down one day in an attempt to destroy them. A lot of you are probably thinking, seriously? it's only a few spiders. But these spiders are large and fast and resilient.

Besides that, we've been mostly relaxing and eating. I've had a few kitchen successes recently that I'll be sharing soon, and a few fails, that I will not be sharing soon. I've completely given up on trying perfect the ultimate banana zucchini muffin and I'm pretty sure Sebastian will never eat one again. On a more positive note, this salad that I randomly threw together one day was a big win. Be prepared for a lot of peach recipes coming your way soon. I am completely insane for them right now. I think my body is going into panic mode that summer is almost over and I'm doing summery things and eating summery foods with great gusto.

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serves 2

prep time: 15 minutes

cooking time: 15 minutes

1/2 cup dry quinoa

1 cup water or broth

4 cups lettuce, leaf or butter

1 avocado, sliced

4 figs, quartered

1 peach, sliced

1/2 cup sliced almonds

salt and pepper to taste


3 tbsp light tasting oil

3 tbsp orange juice

1 tbsp rice wine vinegar

1 tbsp maple syrup or honey

1/2 small shallot, minced

Add the quinoa to a small sauce pan on medium heat.

Toast the quinoa dry for a few minutes.

Add the water or broth and bring to a low simmer. Cover and cook until quinoa is fluffy. You may need to add more water if by the time it evaporates the quinoa is not done. Remove from the stove and let cool.

Prepare the dressing by combing all ingredients in a jar with a lid.

Prepare the salad by adding all ingredients to bowls. Drizzle with dressing. Serve.