This peach quinoa salad is a lively version of spinach salad, using fresh summer peaches, quinoa, pecans, feta cheese, and a simple honey-Dijon vinaigrette.
Ingredients
- 0.33 cups quinoa
- 1 cup vegetable broth
- 3 ounces fresh spinach
- 0.5 cups red bell pepper
- 0.5 cups pecan pieces
- 0.33 cups red onion
- 3 small peaches
- 2 tablespoons orange juice
- 0.33 cups extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- salt and freshly ground black pepper to taste
- 2 tablespoons feta
Instructions
-
1
Place quinoa in a fine mesh strainer and rinse under cold water. Drain.
-
2
Bring broth to a boil over medium heat in a saucepan. Add quinoa, cover, and reduce heat to low. Simmer until the liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, about 5 minutes. Fluff with a fork and allow to cool to room temperature, about 15 minutes.
-
3
Meanwhile, combine spinach, bell pepper, pecans, and drained red onion slices in a salad bowl.
-
4
In a small bowl, toss peach slices with orange juice (to slow oxidation) and add to the salad bowl.
-
5
For dressing, combine olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper in a small container or jar with a lid. Place the lid on the container and shake until ingredients are well blended.
-
6
Add quinoa to the salad ingredients, pour dressing over, and gently toss to combine. Garnish with feta crumbles and serve immediately.
Nutrition Facts
Per serving
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