Quinoa and Peach Salad

While peaches are still in season, try this flavorful, healthy, and summery Quinoa and Peach Salad recipe. Quinoa — a whole grain high in protein — combines with peaches, cucumber, red onion, and spices for a light yet filling side dish. Add grilled chicken or feta cheese to bulk up the salad and make it a main course.

What is Agave in This Quinoa and Peach Salad Dressing?

In our Quinoa and Peach Salad, agave is used as a natural sweetener for the homemade dressing. Agave nectar, which comes from the agave plant, is a liquid sweetener that carries a mild flavor and thin consistency. This way, you can easily blend it into dressings like the one below. It typically has a lower amount of glucose than table sugar. So with agave you get the sweet without a spike in blood sugar. Plus, its rather neutral taste allows the natural flavors of the peaches, quinoa, and other ingredients to still shine.

Quinoa and Peach Salad

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• Author: Kristen Palmer

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Description

A fulfilling salad full of summer’s juiciest fruit.

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Ingredients

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• 1 cup dry quinoa
• 15 oz can chickpeas
• 1 tbsp ground coriander
• 1 tbsp brown sugar
• 1/8 tsp cayenne
• 1 tsp salt
• Fresh pepper
• 1 1/2 tsp olive oil
• 3 small peaches, diced
• 1 cup diced English cucumber
• 1/2 small red onion, diced
• 1/3 cup chopped mint
• 1/3 cup chopped basil

For the dressing:

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 tbsp lemon juice
• 1 tbsp agave
• 1 1/2 tsp salt

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Instructions

1. Heat oven to 400 degrees.
2. Rinse quinoa and set aside.
3. Drain and rinse chickpeas.
4. Line a baking sheet with foil.
5. In a medium bowl combine chickpeas, coriander, brown sugar, cayenne, salt, pepper, and olive oil. Toss to combine and spread onto baking sheet.
6. Roast chickpeas for 20 minutes and set aside to cool.
7. Bring 2 cups of water and 1 tsp salt to a boil. Add quinoa, cover pot, reduce heat, and simmer for 15 min.
8. While quinoa simmers, make dressing by combining oil with salt and whisking or blending.
9. When quinoa is done, spread onto a baking sheet to cool.
10. While quinoa cools, prepare peaches – basil.
11. Combine dressing and quinoa in a large bowl and stir to combine. Add vegetables and herbs and toss. Top with roasted chickpeas before serving.

Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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