Summer Quinoa Peach Salad
This side salad is features fresh sweet corn, cherry tomatoes, and sliced peaches tossed in a peach vinaigrette. Great as a side with grilled meals!
Servings: 5 servings
Calories: 407kcal
Equipment
- blender or bullet blender for the vinaigrette; a food processor also works
Ingredients
For the salad
- 1 cup dry quinoa rinsed well
- 2 cups water
- ½ teaspoon kosher salt divided
- 2 small peaches sliced; see note #1
- 1 ear corn shucked (kernels removed)
- 2 cups or handfuls arugula roughly chopped
- 1 cup feta crumblwed
- ½ pint container cherry tomatoes sliced
- ¼ cup roasted pumpkin seeds AKA pepitas
- ¼ cup fresh basil thinly sliced
For the peach vinaigrette
- 1 medium peach
- ¼ cup fresh basil leaves
- 2 tablespoon white wine vinegar
- 1 tablespoon apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon honey adjust to taste
- ¼ teaspoon kosher salt
- pinch cinnamon
Instructions
- Add 1 cup rinsed quinoa, 2 cups water, and ¼ teaspoon salt to a medium pot. Bring to a boil over high heat, then reduce to a very gentle simmer over low. Cover and simmer until the water is absorbed, about 15-20 minutes. Drain any excess liquid, then fluff the quinoa with a fork before using.
- Meanwhile, make the peach vinaigrette. Peel the peach to remove the skin. Remove the peach pit. To a blender or bullet blender (I prefer a bullet blender here because of the smaller volume) add the peach, basil, white wine vinegar, apple cider vinegar, olive oil, honey, ¼ teaspoon salt, and pinch of cinnamon.
- Blend until smooth. Adjust to taste, adding extra honey or vinegar as needed to balance flavors.
- To a large serving bowl add the cooked quinoa, sliced peaches, corn, chopped arugula, feta, sliced cherry tomatoes, pumpkin seeds, basil, and remaining ¼ teaspoon of salt. Toss to combine.
- Add half of the peach vinaigrette to the salad, tossing to combine again. Transfer to the fridge to chill for at least an hour and up to 24 hours before serving. Add the remaining dressing just before serving, tossing to combine well. The salad can also be enjoyed immediately as a warm salad. Enjoy!
Video
Notes
- Peaches: The peaches should be ripe and soft to the touch. I don't peel the peaches for the salad but I do recommend peeling them for the vinaigrette.
- Salad temp: I personally enjoy the salad immediately when I'm making it for myself, but if serving as a side I recommend chilling it for at least an hour. Another option is to rinse the quinoa under cold, running water to cool it quickly before making the salad.
- The peach vinaigrette keeps well for up to a week. Keep refrigerated.
- Other ingredients that would go well in this salad include sauteed zucchini, sliced cucumber, and blueberries.
Nutrition
Calories: 407kcal | Carbohydrates: 39g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 755mg | Potassium: 825mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3.007IU | Vitamin C: 29mg | Calcium: 335mg | Iron: 4mg
