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Enjoy this refreshing, easy and nutritious peach quinoa salad as a light meal or a side dish. The combination of sweet peaches, crunchy nuts, and tangy balsamic dressing makes it perfect for a summer day and comes together in under 30 minutes! Add chopped chicken, sliced steak, seared tofu, or chickpeas for a balanced and filling meal.

 

Peach quinoa salad on a white plate near serving utensils.

 

Packed with fluffy quinoa, crisp cucumbers, juicy peaches, crunchy pistachios, and a simple balsamic vinaigrette, this easy peach quinoa salad is a light, satisfying lunch on its own, or base for chicken, salmon or steak for dinner. 25 minutes and done!

 

Why you’ll love this recipe

  • Flavorful and fresh: Bright, fresh, healthy ingredients are combined to create this peach quinoa salad that is so refreshing. It has great texture and flavor, too!
  • Quick and easy: Once you have the quinoa cooked, this salad comes together in no time at all. To make this even quicker, prep the fruit, vegetables and dressing while the quinoa cooks.
  • Versatile: This recipe is easy to customize! As written, it’s naturally gluten free and vegan. However, you can add in extra ingredients that you’re craving. A sprinkle of cheese would be delicious and you can even mix in chopped grilled chicken for extra protein.
  • Nutrient-rich: Tender, fluffy quinoa is loaded with protein, fiber, and healthy carbs and will keep you satisfied and full until the next meal. In addition, this salad is loaded with veggies for plenty of vitamins, minerals and other nutrients.

 

Quinoa mixed with chopped peaches, cucumber and nuts.

 

Ingredient highlights

This peach quinoa salad recipe is filled with plant-based protein from quinoa, crisp veggies, and a simple, light balsamic vinaigrette. It’s also vegan, dairy-free and gluten-free! Here’s everything you’ll need:

  • Quinoa: Use any quinoa you like best! We went with regular, white quinoa for this recipe.
  • Broth or water: You can cook the quinoa in water, or for more flavor, consider cooking it in chicken broth. 
  • Arugula: Adds a lovely zippy, peppery contrasting taste.
  • Cucumbers: Sliced Persian cucumbers are crisp, cool and refreshing.
  • Peaches: Adds bursts of juicy sweetness in every bite.
  • Pistachios: For a nutty crunch.
  • Red onion: Thin slices of red onion are great for salads because of their bright color and crispy texture.
  • Extra virgin olive oil: Combines with the balsamic vinegar to make the dressing.
  • Balsamic vinegar: Makes the dressing super flavorful with the perfect amount of tang.
  • Sea salt & black pepper: Brings out all of the delicious flavors.
  • Cheese: If you’d like, sprinkle in some crumbled goat cheese or feta cheese for a little extra pizzaz!  

 

Bowl of arugula on a cutting board with a red onion, cucumbers, uncooked quinoa, peaches and pistachios.

 

Recipe steps

Nothing beats a bright, vibrant salad for a light lunch or a fresh dinner side! This one comes together so easily in very little time! Here are the step-by-step instructions:

  1. Prepare quinoa: Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, bring the broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool.
  2. Marinate the onion: In a small bowl, add the sliced onion and balsamic vinegar, sea salt and black pepper. Set aside to marinate for at least 15 minutes.
  3. Combine quinoa with ingredients: In a large salad bowl, combine the cooked and cooled quinoa, arugula, sliced Persian cucumbers, peaches, and pistachios.
  4. Add the dressing: Add the olive oil to the marinated onions and stir to combine. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated with the dressing.
  5. Plate: Transfer the salad to serving plates or bowls. Serve immediately, enjoying the fresh and vibrant flavors of this peach quinoa salad.
  6. Garnish and serve: Garnish with additional pistachios, black pepper, or a sprinkle of feta cheese for added texture and flavor, if desired.

 

Peach quinoa salad topped with chopped pistachios on a white serving plate.

 

Substitutions/Variations:

  • Greens: You can change up the greens and use any favorite lettuce, like spinach or little gems.
  • Nuts: Pistachios can be replaced with almonds, pecans, walnuts, sunflower seeds or pumpkin seeds.
  • Add herbs: Try adding fresh mint, dill or basil to the salad for extra depth of flavor.
  • Choose a protein: To increase the protein for this meal, toss in chicken, tofu, drained chickpeas or shrimp.

 

Helpful tips

  • Cooking the quinoa: Cook quinoa with chicken bone broth for more flavor and protein.
  • Use sprouted quinoa: If you have difficulty digesting quinoa use sprouted quinoa.
  • Use Persian cucumbers: We recommend the small Persian cucumbers, rather than a regular cucumber. Persian cucumbers are crisp, nearly seedless and less watery than regular cucumbers. They also stay fresh longer and are less likely to become soggy. The long, narrow English cucumbers would work great too.
  • Make ahead: To get a head start on this dish, consider cooking the quinoa in advance. You can make it up to a day ahead of time and, once cooled, store it in an airtight container in the fridge.

 

Storage tips

Store this peach quinoa salad in an airtight container in the refrigerator for up to about 2 days. If you plan on making it ahead of time, I’d recommend adding the peach and dressing just before serving.

 

Using salad serving utensils to toss peach quinoa salad.

 

Other salad recipes you’ll love

 

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Peach quinoa salad on a white plate near serving utensils.

Peach Quinoa Salad

  • Author: Alanna
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

Enjoy this refreshing and nutritious peach quinoa salad as a light meal or a side dish. The combination of sweet peaches, crunchy nuts, and tangy balsamic dressing makes it perfect for a summer day! Add chopped chicken, sliced steak, seared tofu, or chickpeas for a balanced and filling meal.


Ingredients

Scale
  • 1/3 cup dry quinoa
  • 1 cup broth or water
  • Approx. 1/4 lb arugula
  • 23 Persian cucumbers, sliced
  • 1 large or 2 small peach(es), diced
  • 1/2 cup pistachios, chopped
  • 1/2 red onion, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Optional: 3-4 oz crumbled goat cheese or feta

Instructions

  1. Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, bring the broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool.
  2. In a small bowl, add the sliced onion and balsamic vinegar, sea salt and black pepper. Set aside to marinate for at least 15 minutes.
  3. In a large salad bowl, combine the cooked and cooled quinoa, arugula, sliced Persian cucumbers, peaches, and pistachios.
  4. Add the olive oil to the marinated onions and stir to combine. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated with the dressing.
  5. Transfer the salad to serving plates or bowls. Serve immediately, enjoying the fresh and vibrant flavors of this peach quinoa salad.
  6. Garnish with additional pistachios, black pepper, or a sprinkle of feta cheese for added texture and flavor, if desired.

Keywords: peach salad, quinoa salad

 

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