This Blueberry Peach Quinoa Salad is summer in a bowl and perfect to feed a crowd at your next BBQ! For an added punch of flavour, top it with a tangy blueberry peach balsamic vinaigrette!
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:4-6 servings 1x
For the salad:
5–6 cups of greens such as lettuce, chard, kale, beet greens, arugula and/or spinach, packed
1 cup cilantro, packed, chopped and stems mostly removed
1 cup quinoa, cooked
1 cup fresh blueberries
1/2 cup raw pecans, halved or chopped
1/4 cup feta cheese, crumbled
2 peaches, halved and grilled (see note)
For the blueberry peach balsamic vinaigrette:
1/2 cup fresh blueberries
3 tbsp extra virgin olive oil
2 tbsp peach balsamic vinegar
1 tbsp honey
Assemble the salad: Arrange all the salad ingredients in a large bowl.
Make the vinaigrette: Combine all the ingredients for the vinaigrette in a blender and blend on high until smooth.
Serve: Drizzle the vinaigrette over the salad and serve!
To grill the peaches, just cut in half and remove the pit. Brush the cut side with olive oil and place cut side down on the grill for 3-5 minutes. You can flip and grill on the other side if you like, but to keep the peaches firm for this salad, I only grill them on one side. If you want more tips on grilling peaches, The Kitchn has a great post.
If you don’t have time to grill your peaches, you can use sliced or chopped peaches.
If you’re not able to find peach balsamic vinegar, you can substitute with one chopped peach (skin removed) and 2 tbsp balsamic vinegar. Blend with the other ingredients as per the recipe.
Homemade vinaigrettes are best enjoyed fresh, so I usually make mine just before serving, and I make just enough for the salad. But if you have some leftover, store it in the fridge and when ready to eat, stir or shake until it regains its texture (it may solidify slightly in the fridge).
This recipe makes a large, family sized salad. For individual servings, just quarter the recipe.