Mint Peach Quinoa Salad

Nothing is more summery than a quinoa salad filled with juicy peaches, cool fresh mint, and local honey.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: Healthy Salad, Peaches, Quinoa
Servings: 8 as a side dish
Calories: 175kcal
Author: Kelli

Ingredients

  • 1 cup uncooked quinoa rinsed (I used red quinoa, but any is fine)
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Pinch salt and pepper
  • ½ cup finely chopped mint
  • 1-2 peaches diced
  • 1 small cucumber diced
  • 1/2 cup feta cheese
  • Optional protein of choice if making as an entree: 1 lb chicken 1-2 cups chickpeas, 1 package tofu (I went with roasted tofu)
  • Optional Mixed greens to make this a larger salad

Instructions

  • Place 1 cup of quinoa and 2 cups of water in a saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cover. Allow to simmer for 15 minutes, or until quinoa is soft and water has been absorbed. Allow quinoa to sit for 5 minutes. Fluff with a fork.
  • While quinoa cooks, prepare the salad dressing by whisking together olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper. Set aside. Next, dice your peaches and cucumber, and finely chop the mint.
  • Pour cooked quinoa into a large mixing bowl. Add salad dressing, cucumbers, peaches, feta, and about 1/2 of the mint. Toss well to combine. Add remaining mint on top as garnish.
  • Serve warm, or option to cool in fridge for at least 2 hours. If serving as an entree, I recommend adding an extra protein source for a more filling meal. Enjoy!

Notes

Makes 8 servings as a side dish or 3-4 servings as an entree. I recommend adding chicken, chickpeas, or tofu if serving as an entree. To make this vegan, simply leave out the feta and use agave instead of honey. Nutrition for ⅛ of recipe (using 2 peaches): 175 calories, 10g fat (2g saturated fat), 17g carbohydrate, 2g fiber, 3g sugar, 5g protein
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