Quinoa Peach Summer Salad
Ingredients
The salad
-
1
cup
dry quinoa
-
2
cups
water
-
½
teaspoon
kosher salt
-
2
small
peaches
-
1
ear
corn
-
2
cups
arugula
-
1
cup
feta
-
½
pint
cherry tomatoes
-
¼
cup
roasted pumpkin seeds
-
¼
cup
fresh basil
The peach vinaigrette
-
1
medium
peach
-
¼
cup
fresh basil leaves
-
2
tablespoons
white wine vinegar
-
1
tablespoon
apple cider vinegar
-
¼
cup
extra virgin olive oil
-
1
teaspoon
honey
-
¼
teaspoon
kosher salt
-
a pinch
cinnamon
Instructions
- Cook the quinoa with water and a bit of salt until the water is absorbed.
- Make the peach vinaigrette by blending a peach with basil, vinegars, olive oil, honey, salt, and cinnamon until smooth.
- In a large bowl, combine the cooked quinoa, sliced peaches, corn, arugula, feta, cherry tomatoes, pumpkin seeds, and remaining salt.
- Toss the salad with half of the vinaigrette and chill for at least an hour.
- Add the remaining vinaigrette just before serving.
Nutrition Facts (estimated)
Servings
5
Calories
407
Total fat
23g
Total carbohydrates
39g
Total protein
15g
Sodium
755mg
Cholesterol
27mg
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