Refreshing and nutritious salad with baby spinach, quinoa, peaches and pomegranate seeds. Topped with a creamy, vegan raspberry dressing. Perfect for lunch or dinner on hot spring and summer days.
The recipe
The recipe
Quinoa Peach Salad & Raspberry Dressing
Refreshing and nutritious salad with baby spinach, quinoa, peaches and pomegranate seeds. Topped with a creamy, vegan raspberry dressing. Perfect for lunch or dinner on hot spring and summer days.
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Servings: 4 people
Ingredients
For the salad
- 200 g tri-color quinoa
- 200 g baby spinach
- 4 peaches
- seeds of 1 pomegranate
- juice of ¼ lemon
- olive oil
- salt, pepper
For the dressing
- 75 g cashew nuts soaked at least 2h in boiling water
- 125 g fresh raspberries
- 3 tablespoon olive oil high quality
- some mint leaves
- salt, pepper
Instructions
For the salad
- Cook the quinoa according to the instructions provided on the package. When cooked, rinse under cold water.
- Wash the spinach and the peaches. Cut the peaches in slices. Cut the pomegranate in half and remove the seeds.
- Add the spinach, the quinoa, the peaches and the pomegranate seeds to a large bowl. Sprinkle with olive oil and fresh lemon juice and season with salt and pepper.
For the dressing
- Drain the cashew nuts (that you soaked in boiling water for at least 2 hours). In a small blender or food processor, blend all the ingredients for the dressing until a smooth paste forms. Note that the more mint you add, the greener the dressing.Add to the salad. Serve cold.
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