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. 1 Place quinoa in a fine mesh strainer and rinse under cold water. Drain.
2. 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. 3 Meanwhile, combine spinach, bell pepper, pecans, and drained red onion slices in a salad bowl.
4. 4 In a small bowl, toss peach slices with orange juice (to slow oxidation) and add to the salad bowl.
5. 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. 6 Add quinoa to the salad ingredients, pour dressing over, and gently toss to combine. Garnish with feta crumbles and serve immediately.

Nutrition per serving