Peach & Quinoa Summer Salad

This summer peach and quinoa salad is fresh, easy to make, refreshing and gluten free. This vegan salad recipe is healthy and perfect for a summer picnic, barbecue, appetizer or meal prep lunch!

Why you’ll love this salad

It’s salad season! Ok to be honest I love salads all year round, especially my edamame crunch salad, but this vegan salad is perfect for summer. There are so many types of salads in the world, but this is one of my favorite!

It has all the necessary components of a good salad.

Crunch from the cucumber, sweetness from the peach and corn, protein from the chickpeas, healthy fats from the avocado, and a simple dressing with a little bit of tang from the lemon.

It’s perfect to meal prep for lunch, bring to a summer barbecue or beach trip. It’s completely vegan and gluten free, ready in under 30 minutes (10 if you prep the quinoa in advance!) and even picky eater approved. Try my gluten free orzo salad next and my gluten free fruit tart for dessert.

Key ingredients

Arugula. Arugula is definitely my favorite green leafy vegetable. You can use any kind of green here such as spinach or a spring mix, but the flavor of arugula pairs really well with the rest of the salad.

Quinoa. The quinoa helps bulk up the salad a bit and make it more hearty and filling. You can sub for any other grain you like or even use pasta for a vegan pasta salad.

Peaches. You can use either peaches or nectarines here, whichever you prefer. Make sure they’re ripe so they are nice and juicy and sweet.

Avocado. The avocado adds some healthy fats and creaminess to the salad. The creaminess of the avocado pairs really well with the crunch from the cucumber.

Chickpeas. Just one can of chickpeas adds some protein to the salad. I also love using butter beans or another white bean if that’s what I have on hand.

Corn. I like using sweet white corn, but any kind of corn will work! You can use fresh or frozen.

Lemon vinaigrette. The dressing for this vegan salad is made from a base of olive oil, lemon juice, honey, garlic, red wine vinegar and salt and pepper. This would also be delicious with my basil pesto vinaigrette!

How to make a vegan summer salad

Cook quinoa. I used to always follow the instructions on the quinoa package, but I felt like it lead to really mushy quinoa, so follow this guide instead so it’s nice and fluffy.

Prep the veggies. I like to dice everything really small, especially the onion and cucumber. Once everything is prepped, add to a large mixing bowl.

Make the dressing. Just whisk all of the ingredients together and taste. You may want more salt, honey for sweetness or lemon for tang. A pinch of red pepper flakes is also delicious for some spice!

Combine. Toss the salad with the dressing once everything is ready and serve!

Frequently asked questions

Does it keep?

Yes! But I do recommend storing the dressing and salad separately. Unlike a kale salad, arugula can wilt pretty easily if the dressing is left on for too long.

For best results, keep everything separate and add the dressing just when you’re ready to serve.

Can I add other veggies?

Definitely! Salads of all kind are generally very versatile, so feel free to sub in or out any ingredients you like.

You can try green onion instead of red, tomato instead of cucumber, or toss in some blueberries or finely chopped broccoli. Anything goes, so feel free to get creative!

Can I make the dressing oil free?

I don’t recommend it since the olive oil is such a main component of the dressing. If you want an oil free option, I’d recommend this dressing from It Doesn’t Taste Like Chicken.

Try these vegan salads next!

• Quinoa Chickpea Salad
• Gluten Free Tabbouleh Salad
• Asian Broccoli Salad
• Heirloom Tomato Salad

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