Vegan Peach & Quinoa Summer Salad
by: claire cary
This summer peach and quinoa salad is fresh, easy to make and gluten free. This vegan salad recipe is healthy and perfect for a summer picnic, barbecue or meal prep lunch!
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6
Ingredients
Salad
- 3 cups arugula
- ½ cup uncooked quinoa
- 2 diced peaches or nectarines
- ½ avocado
- 1 15 ounce can chickpeas drained and rinsed
- ¾ cup sweet corn
- ½ diced cucumber
- ¼ cup diced red onion
- ¼ cup fresh chopped basil
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey or more, to taste
- 1 tablespoon red wine vinegar
- ½ teaspoon salt or more, to taste
- ¼ teaspoon pepper
- 1-2 teaspoons minced garlic
Instructions
- Cook the quinoa according to these instructions.
- Once the quinoa is done, let cool for about 10 minutes.
- Meanwhile, add all salad ingredients to a bowl. Add in the quinoa once cooled. You don't want to add it when it's hot or it will wilt the arugula too much.
- Whisk together all ingredients for the dressing. Give it a quick taste and add more salt or honey if desired. I also like a pinch of red pepper flakes for some spice, but totally optional! Pour on top of the salad, adding as much or as little as you like.
- Toss to combine and enjoy!
Notes
If you already have quinoa prepared, you need 1 1/2 cups of cooked quinoa.
Serving: 1cup / Calories: 227kcal / Carbohydrates: 27g / Protein: 6g / Fat: 13g / Fiber: 4g / Sugar: 12g
