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Quinoa Peach Salad with Honey-Dijon Vinaigrette

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.

Recipe Info

Prep time
Prep Time
55 min
Difficulty
Difficulty
Easy
Servings
Servings
2

Nutrition

calories355kcal
carbohydrates25g
fat28g
protein4g

Ingredients

1/3 cup quinoa
1 cup vegetable broth or water
3 oz fresh spinach, torn into bite-sized pieces
1/2 cup chopped red bell pepper
1/2 cup broken pecan pieces
1/3 cup thinly sliced red onion, rinsed and drained
3 small peaches, peeled, pitted and sliced
2 Tbsp orange juice
1/3 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp honey
salt and freshly ground black pepper, to taste
2 Tbsp crumbled feta (optional)

Directions

1

Rinse quinoa under cold water and drain.

2

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).

3

In a salad bowl, combine spinach, bell pepper, pecans, and drained red onion slices.

4

Toss peach slices with orange juice and add to the salad bowl.

5

For the dressing, shake in a small container or jar with a lid: olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper.

6

Add quinoa to the salad ingredients. Pour dressing over, gently toss to combine. Garnish with feta crumbles and serve immediately.