• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Salads

    Quinoa Peach Salad

    May 22, 2023 by cookingwithelo 2 Comments This post may contain affiliate links.

    Jump to Recipe

    Enjoy the ultimate vegan summer salad with a combination of nutty quinoa, juicy peaches, and a tangy raspberry dressing for the perfect balance of tastes and textures.

    You need to add this peach salad to your list of recipes to make during peach season. It's full of fresh summer produce and perfect for BBQ parties and summer picnic trips.

    It works as a side dish or as a main dish with added protein (such as raw smoked tofu, crispy tofu, or kidney beans).

    If this salad makes you crave more, check out this mango and sweet corn millet salad or this Mediterranean buckwheat salad recipe.

    Jump to:
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step instructions (with pictures)
    • Frequently asked questions
    • The recipe

    Key ingredients and substitutions

    • White quinoa for protein and fiber. You can substitute it with red quinoa or millet if needed.
    • Fresh peaches, preferably from the farmer's market. Try to find some that look plump but are not squishy yet. If peaches aren't available, you can use other stone fruits (e.g., apricots, nectarines). Also, make sure to try out grilled peaches during BBQ season.
    • Cherry tomatoes for a pop of color. I like to use a mix of red and yellow ones but use what you have on hand.
    • A ripe avocado for healthy fats.
    • Spring mix salad often includes a mix of baby spinach, baby lettuce, peppery arugula, and radicchio and pairs well with the fruits in this recipe.
    • Sunflower seeds for some crunch. Alternatively, try sliced almonds, crushed pistachios, or crunchy pecans.
    • Fresh raspberries for the dressing AND the salad. They make this salad extra fruity and flavorful.
    • Extra-virgin olive oil of good quality is the base of any good dressing.
    • Red wine vinegar goes incredibly well with raspberries and really makes the salad dressing pop. You can replace it with sherry vinegar or white wine vinegar, or even lemon juice.

    Optional add-ins: red onion, (vegan) feta cheese, and fresh basil.

    Elo's tips

    1. Cook your quinoa in vegetable broth (or add vegetable broth powder to the cooking water) for added flavor (trust me this makes all the difference).
    2. To avoid mushy quinoa, remove the saucepan from the heat once most of the cooking water has been absorbed. Cover it with a lid and let the quinoa steam for 10 more minutes.
    3. Fluff the quinoa with a fork to prevent the seeds from sticking to each other.
    4. Make the quinoa ahead of time and let it cool down completely for a crisp and cold salad. I like to make it the day before or even use leftover quinoa from another recipe.
    5. Dry-roast the sunflower seeds for added flavor. Simply toast them in a pan without oil over medium-high heat until golden. Stir often and watch carefully to prevent them from burning.
    6. Meal prep the salad up to 2 days ahead of time. You can store everything in separate containers or stack the ingredients in Mason jars. Start with the dressing, then add the peaches, cherry tomatoes, avocado, raspberries, and quinoa, and finish with the greens.

    Step-by-step instructions (with pictures)

    STEP 1: Rinse your quinoa thoroughly under cold water in a fine-mesh sieve.

    STEP 2: Cook the quinoa. Add it to a medium saucepan or pot with twice the volume of water (or follow package directions). Bring to a boil, then reduce to medium heat and simmer until most of the water has absorbed (see tips above to prevent overcooking it). Let it cool down.

    STEP 3: Cut the fruits. I like to cut everything into very small dice but you can also cut the peaches and avocado into slices. Feel free to play around with shapes for added texture.

    STEP 4: Make the simple dressing. Add the raspberries, shallot, olive oil, vinegar, mustard, sea salt, and pepper to a small blender. Blitz until perfectly smooth.

    STEP 5: Assemble the salad. Add the spring mix, cooked quinoa, tomatoes, avocado, peaches, raspberries, and toasted sunflower seeds to a large bowl. Save some sliced peaches and sunflower seeds for garnish.

    STEP 6: Toss the salad with half of the dressing so that everything is evenly coated. Then serve on individual plates with the peach slices, sunflower seeds and more dressing.

    Frequently asked questions

    Why rinse quinoa?

    Rinsing quinoa removes dust and debris that may be trapped between the seeds. It also affects the texture by making it softer and fluffier. In terms of flavor, rinsed quinoa is milder and sometimes less bitter (you can also read Kitchen's taste test).

    How to store quinoa salad?

    If making the salad ahead of time, I recommend storing the chopped-up fruits and greens, the quinoa, and the dressing in separate airtight containers in the refrigerator for up to 2 days. Assemble it shortly before serving to prevent it from getting soggy. If you have leftovers, try to eat them within 24 hours and keep the remaining vinaigrette in a separate container.

    Can I use canned peaches for this salad?

    I don't recommend canned peaches as they would be too sweet and too soft for this salad. Fresh peaches usually still have some bite to them, especially when they are ripe but not yet squishy.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Quinoa salad with avocado, peaches, tomatoes and raspberries in a white shallow plate.

    Quinoa Peach Salad

    5 from 2 votes
    Enjoy the ultimate vegan summer salad with a combination of nutty quinoa, juicy peaches, and a pink raspberry dressing.
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    For the salad

    • 1 ⅓ cup (250 g) quinoa
    • 3-4 peaches
    • 10 ounces (280 g) red and yellow cherry tomatoes
    • 1 avocado
    • 5 ounces (150 g) spring mix salad
    • ⅓ cup (50 g) sunflower seeds

    For the raspberry dressing

    • ½ cup (120 ml) extra virgin olive oil
    • 2 tablespoons red wine vinegar sub raspberry vinegar
    • ⅔ cup (100 g) raspberries more for the salad
    • ½ shallot optional
    • 1 teaspoon dijon mustard
    • 1 pinch of salt and pepper

    Instructions

    • Quinoa: Rinse the quinoa in a fine-mesh sieve under cold water. Add it to a saucepan with double the volume of water and a pinch of salt. Bring it to a boil. Reduce to low-medium heat and simmer until most of the water has been absorbed. Then, remove from the heat, cover with a lid, and let it sit for 10 more minutes. Let cool completely.
    • Fruits: Wash the fruits. Cut the cherry tomatoes into quarters. Cut the peaches in half, remove the pits, and cut them into small dice or slices. Pit the avocado and score it lengthwise, then crosswise. Scoop out the pieces with a tablespoon.
    • Dressing: Add the olive oil, red wine vinegar, raspberries, shallot (if using), mustard, salt, and pepper to a blender. Blend until perfectly smooth.
    • Assembly: Add the spring mix, cooled quinoa, peaches, cherry tomatoes, and avocado to a large mixing bowl. Save some peach slices. Toss with half of the dressing. Transfer to individual plates and garnish with the peaches, sunflower seeds, and more dressing.

    Notes

    1. Cook your quinoa in vegetable broth (or add vegetable broth powder to the cooking water) for added flavor (trust me this makes all the difference).
    2. Make the quinoa ahead of time and let it cool down completely for a crisp and cold salad. I like to make it the day before or even use leftover quinoa from another recipe.
    3. Dry-roast the sunflower seeds for added flavor. Simply toast them in a pan without oil over medium-high heat until golden. Stir often and watch carefully to prevent them from burning.
    4. Storage tips: If making the salad ahead of time, store the chopped-up fruits and greens, the quinoa, and the dressing in separate airtight containers in the refrigerator for up to two days. Assemble it shortly before serving to prevent it from getting soggy. If you have leftovers, try to eat them within 24 hours and keep the remaining vinaigrette in a separate container.

    Nutrition

    Calories: 675kcal | Carbohydrates: 62g | Protein: 14g | Fat: 44g | Saturated Fat: 6g | Trans Fat: 0.02g | Fiber: 12g | Sugar: 13g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    More Nutritious Salads

    • Puy lentil salad with cucumber, cherry tomatoes and fresh basil in a white bowl.
      Puy Lentil Salad
    • Raw broccoli salad with smoked tofu and edamame beans in a deep white plate.
      Raw Broccoli Salad
    • Caper salad with tomatoes, lemon zest, basil, and a drizzle of balsamic glaze.
      Caper Salad
    • Roasted zucchini salad with quinoa, chickpeas and a green dressing in a white shallow plate.
      Roasted Zucchini Salad

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Lucie

      July 14, 2023 at 6:15 pm

      5 stars
      This is honestly THE BEST salad recipe I've ever found online! It's fresh, It's light, the combination between spinach, ruccola and those fruits is wild but absolutely delicious. I'm in love with this recipe lol.🫶🏻🫱🏻‍🫲🏼

      Reply
      • cookingwithelo

        July 17, 2023 at 11:03 am

        Oh thank you so much for the feedback! So glad you loved it. I must I'm a fan of combining fruits and veggies in salads😄

        Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    I'm a flexitarian who follows a gluten-free diet and I rarely fit into a box when it comes to my eating habits. However, I strongly believe in a plant-first approach to eating, and for me, the key is to prioritize fresh and whole food ingredients. If you're starting your plant-focused journey, I'm here to guide you every step of the way (without judgment)!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.