Peach Quinoa Bowl

Summer Peach Quinoa Bowl! This vegetarian dish combines sweet, juicy peaches with the nutty texture of quinoa, crunchy pecans, and creamy feta cheese, all drizzled with a zesty honey-Dijon vinaigrette. Perfect for those following a vegetarian diet, this American-inspired salad is also a great option for nut and dairy allergy sufferers.

The refreshing flavor profile makes it versatile for lunch or dinner, and it’s packed with protein and fiber for a nutritious boost. Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving.

Try the Summer Peach Quinoa Bowl today and elevate your summer meals with EasyChef Pro!

Recipe Collection: Lunch

Serving Size: 4

Cooking Time: 55 minutes

Overview

This Peach Quinoa Salad is a refreshing twist on a classic spinach salad, featuring the sweetness of fresh summer peaches, the nuttiness of quinoa, crunchy pecans, and tangy feta cheese, all brought together with a simple honey-Dijon vinaigrette.

Diet Type

Vegetarian

Allergies

Nuts, Dairy

Cuisine

American

Ingredients

• 1/3 Cup quinoa
• 1 Cup vegetable broth
• 3 Ounces fresh spinach, torn
• 0.5 Cup red bell pepper, minced
• 0.5 Cup pecan pieces
• 1/3 Cup red onion, sliced and drained
• 3 Small peaches, peeled
• 2 Tablespoons orange juice
• 1/3 Cup extra-virgin olive oil
• 3 Tablespoons balsamic vinegar
• 1 Teaspoon (tsp) Dijon mustard
• 2 Teaspoons (tsp) honey
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 2 Tablespoons crumbled feta

Instructions

1. Place quinoa in a fine mesh strainer and rinse under cold water. Drain.
2. Bring vegetable broth to a boil over medium heat in a saucepan. Add quinoa, cover, and reduce heat to low. Simmer until the liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and allow to cool to room temperature, about 15 minutes.
3. Meanwhile, combine spinach, red bell pepper, pecan pieces, and drained red onion in a salad bowl.
4. In a small bowl, toss peach slices with orange juice to slow oxidation and add to the salad bowl.
5. For the dressing, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small jar with a lid. Place the lid on the jar and shake until ingredients are well blended.
6. Add quinoa to the salad ingredients, pour dressing over, and gently toss to combine. Garnish with feta crumbles and serve immediately.

Enjoy your meal!