Nothing is more summery than a quinoa salad filled with juicy peaches, cool fresh mint, and local honey.
I was inspired to make this salad after having lunch at Vert Kitchen with my parents in the Wash Park neighborhood. Vert Kitchen prides itself on providing fresh, organic healthy food that is 100% homemade (get their sun tea, so so good!). If you order a sandwich, you have an option of a side (I believe the sides change seasonally). My dad ordered a blueberry quinoa salad for his, and I loved how refreshing it was without being overly sweet. Back home with fresh Colorado peaches on the counter and leftover mint in the fridge, I knew I had to make my own version of the delectable quinoa salad.
This salad is ideal for picnics and dinner parties, as you can prepare it in advance and easily adjust the flavors and ingredients to meet your dining guests’ needs. I kept it simple and not too sweet, but if you are looking for a tad more sweetness, I recommend roasting the peaches or adding a touch more honey.
While this recipe was inspired by a side dish, Bry and I enjoyed it as an entree, served over mixed baby greens with sautéed tofu on top for extra protein. When eating the leftovers of this salad, I decided to throw in feta cheese – oh my word. Please add feta to yours too! I really liked this recipe at first, but the feta made it 100% better. I’m bummed I didn’t get a picture with the feta, but I can tell you the white against the red quinoa is really pretty!
So here’s a toast to finding new lunch spots and recipe inspiration!
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