1 medium peach (skin peeled and pitted, chopped bite size)
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup (or honey)
1 teaspoon dijon mustard
1 large peach (skin peeled and pitted, roughly chopped)
salt and pepper to taste
Put all the ingredients for the dressing in a blender and blend until smooth. Season with salt and pepper and set aside.
In a medium pan over medium heat, add oil and when the oil is hot, add quinoa. Sautee the quinoa for 4-5 minutes, until it gets crispy. Turn the heat off, season with salt and transfer quinoa on paper towel. Let cool to room temperature.
In a large mixing bowl, add all the ingredients for the salad and toss well. Add peach dressing, season with salt and vinegar and toss until all the leaves are evenly coated. Serve immediately.