Juicy peaches, tender quinoa and crunchy pecans star in this summer salad, tossed in a simple honey-Dijon dressing. Serve as a light dinner or side.
Rinse quinoa under cold water and drain.
In a saucepan, bring broth to a boil over medium heat. Add quinoa, cover, reduce heat to low and simmer for about 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and cool to room temperature (about 15 minutes).
In a salad bowl, combine spinach, bell pepper, pecans, and drained red onion slices.
Toss peach slices with orange juice and add to the salad bowl.
For the dressing, shake in a small container or jar with a lid: olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper.
Add quinoa to the salad ingredients. Pour dressing over, gently toss to combine. Garnish with feta crumbles and serve immediately.
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