This hearty vegetarian salad recipe, Blueberry Peach Quinoa Salad, celebrates the fresh flavors of summer and is a great lunch or dinner idea!
Y’all! Time is flying by!! This summer has been a whirlwind and it won’t be slowing down any time soon! Due to all that I have had going on the past few months, I haven’t had much time, energy or to be honest, much desire to cook, let alone test and photograph new recipes for the blog. Yes, I’ve craved summer foods, like this delicious Blueberry Peach Quinoa Salad, but sadly have had little motivation to get into the kitchen.
BUT the good news, for all of us (you, me and my family), I’m getting my mojo back and I have all these summer recipe ideas churning in my head that I hope to have time to test and share with you all before I am forced into fall.
Not only has everything that I have had going on the past few months caused me not to have the time or energy to cook, we haven’t done very many fun summer things either. The past few weeks we have tried to squeeze in few fun summer activities, and are making a few more last-minute plans, so let’s just say the next few weeks will be BUSY!
Yup, basically what I’m saying, in more words than I should, is that I am trying to cram four months of summer food and fun into about three jam packed weeks! Wish me luck!
Ironically, last fall and winter I was testing recipes like crazy and have a ton of things to share starting in September, with the official/unofficial arrival of apple/pumpkin season, I mean, fall. But first, let me finally have my summer before it’s too late.
Today’s Blueberry Peach Quinoa Salad recipe is one that I’ve been making for a few summers now. I love peaches and blueberries and try to find as many ways as possible to enjoy them (together as a flavor combination and on their own) for as long as I can. Not only is this salad packed with fresh summer flavors, I love that the quinoa adds a nutty flavor and some protein without needing any meat. In fact, every time I make this salad, I am reminded I should add quinoa to my salads more often!
Helpful Tips and Information:
Food Fact: Quinoa, pronounced keen-wa, is commonly considered a grain; however, it is actually a seed. It is a nutrient dense food and complete protein. It has a fluffy, creamy, and slightly crunchy texture as well as a unique nutty flavor when cooked.
Quinoa is considered an ‘ancient’ crop since it has been grown and harvested for thousands of years. In fact, quinoa was once called “the gold of the Incas,” who recognized its health benefits and the valuable increase in the strength and stamina it provided their warriors.
Cooking Tip: Cooking rice, quinoa, barely or other grains in vegetable or chicken broth, instead of water, adds a ton of flavor without the need for a lot of extra salt or butter/oils.
Serving Suggestion: This Blueberry Peach Quinoa Salad recipe is hearty/filling enough for a vegan or vegetarian dinner or lunch; but this salad could also be served as a side dish with this Grilled Marinated Pork Loin and Texas Peaches or at a Southern Shrimp Boil.
If you like this Blueberry Peach Quinoa Salad recipe, then you’ll love these other salad recipes:
Tea Poached Salmon, Peach and Arugula Salad
Summer Vegetable Quinoa Salad with Lemon Basil Vinaigrette
Spinach Berry Salad with Creamy Balsamic Dressing
Vegan Herbed Black Rice, Black Lentils, and Black Quinoa Pilaf Salad Bowls with Blackberries
Strawberry Quinoa Salad with Orange Vinaigrette
- Blueberry Peach Quinoa Salad:
- ½ cup quinoa
- 1 cup vegetable or chicken broth (or water)
- ¼ teaspoon kosher salt
- 4 cups baby spinach
- 2 small peaches, sliced
- 1 cup blueberries
- ½ cup chopped pecans
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- Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1-2 teaspoons honey or maple syrup
- ½ teaspoon each kosher salt and black pepper
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Rinse quinoa under running water in a fine mesh colander.
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In a small saucepan, stir together the quinoa, vegetable broth and salt. Bring to a boil and boil for 15 minutes or until tender. Once cooked, fluff quinoa with a fork and set aside to cool.
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Meanwhile, to make vinaigrette, in a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, salt and black pepper.
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To make salad, in a large bowl toss together cooled quinoa, spinach, peaches, blueberries, pecans and 3-4 tablespoons of dressing. Serve immediately.
