Brighten your table with this refreshing Peach Quinoa Salad that’s bursting with summer flavor. Toss together fluffy quinoa, juicy peaches, crisp veggies, and fresh herbs for a vibrant, wholesome dish. Drizzle with a light vinaigrette to tie all the sweet and savory notes together. Serve it chilled for a perfect side or light main course. Pack it for lunch, bring it to a picnic, or enjoy it as a simple weeknight meal.
Try out more of my quinoa recipes with my Greek Quinoa Salad and Autumn Quinoa Bowl recipe. Make a quick and delicious dessert with my Strawberry Peach Crisp.
Ingredients
Find below the list of ingredients to make my Peach Quinoa Salad recipe.
- Quinoa
- Red Bell Pepper
- Peaches
- Red Onion
- Fresh Mint
- Fresh Parsley
- Fresh Blueberries
- Olive Oil
- Apple Cider Vinegar
- Lemon Juice
- Salt
- Onion Powder
- Dijon Mustard
See recipe card for quantities.
Substitutions and Variations
Fruit swaps:
- Use nectarines, plums, or mango instead of peaches for a similar sweet, juicy element.
- Add berries like blueberries or raspberries for a tangy twist.
Grain alternatives:
- Replace quinoa with couscous, farro, bulgur, or brown rice for a different texture.
- Try cauliflower rice for a lighter, low-carb option.
Protein boosts:
- Add grilled chicken, shrimp, or salmon for a heartier meal.
- Mix in chickpeas, black beans, or edamame for plant-based protein.
Greens & veggies:
- Swap fresh herbs with baby spinach, arugula, or kale for extra greens.
- Add cucumber, cherry tomatoes, or roasted bell peppers for crunch and color.
Nut & seed toppings:
- Sprinkle with toasted almonds, pecans, or walnuts for added texture.
- Use pumpkin seeds or sunflower seeds for a nut-free crunch.
Flavor variations:
- Try a honey-lime dressing for a zesty, tropical feel.
- Add crumbled feta, goat cheese, or shaved parmesan for a creamy, savory touch.
How to make Peach Quinoa Salad
- Cook the quinoa as per the instructions on the package. If buying bulk, cook the 200 grams of quinoa with 2 cups of water or broth. Simmer with the lid on, for 10-12 minutes or until liquid has been absorbed. Take off the heat and let it rest with the lid on for 5 minutes. Fluff up the quinoa with a spoon and transfer to a large bowl to cool to room temperature.
- Once the quinoa has cooled, add to it the parsley, mint, peppers, onion, peaches, blueberries, and optional feta. Set aside while you prepare the dressing.
- Prepare the dressing by combine all of its ingredients in a small bowl. Whisk until smooth.
- Pour the dressing over the salad ingredients. Gently toss until dressing is well distributed. Cover the salad and place it in the refrigerator for 20-30 minutes before serving.
Storage
Store the Peach Quinoa Salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to make it ahead, and toss it in just before serving to maintain the freshest texture. Give the salad a quick stir before eating, as the quinoa may settle at the bottom.
Recipe
Peach Quinoa Salad
Ingredients
Salad Ingredients
- 200 grams Quinoa
- ⅓ cup Parsley fined chopped
- 10 leaves Mint finely sliced
- 3 pieces Peaches pitted and diced
- ½ large Bell Pepper cored and diced
- ⅓ cup Red Onion finely diced
- ½ cup Fresh Blueberries
- ½ cup Crumbled Feta optional
Salad Dressing
- ¼ cup Olive Oil
- 3 tablespoon Apple Cider Vinegar
- 1½ tablespoon Lemon Juice
- ½ teaspoon Salt
- ½ teaspoon Onion Powder
- 1 teaspoon Dijon Mustard
Instructions
- Cook the quinoa as per the instructions on the package. If buying bulk, cook the 200 grams of quinoa with 2 cups of water or broth. Simmer with the lid on, for 10-12 minutes or until liquid has been absorbed. Take off the heat and let it rest with the lid on for 5 minutes. Fluff up the quinoa with a spoon and transfer to a large bowl to cool to room temperature.200 grams Quinoa
- Once the quinoa has cooled, add to it the parsley, mint, peppers, onion, peaches, blueberries, and optional feta. Set aside while you prepare the dressing.⅓ cup Parsley, 10 leaves Mint, 3 pieces Peaches, ½ large Bell Pepper, ⅓ cup Red Onion, ½ cup Fresh Blueberries, ½ cup Crumbled Feta
- Prepare the dressing by combine all of its ingredients in a small bowl. Whisk until smooth.¼ cup Olive Oil, 3 tablespoon Apple Cider Vinegar , 1½ tablespoon Lemon Juice, ½ teaspoon Salt, ½ teaspoon Onion Powder , 1 teaspoon Dijon Mustard
- Pour the dressing over the salad ingredients. Gently toss until dressing is well distributed. Cover the salad and place it in the refrigerator for 20-30 minutes before serving.
