Quinoa and Peach Spinach Salad

1. 1

   Put the quinoa in a fine-mesh strainer and rinse under cold water. Drain.

2. 2

   In a saucepan over medium heat, bring the broth to a boil. Add the quinoa, cover, and lower the heat to low. Simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Take off the heat and let sit, covered, about 5 minutes. Fluff with a fork and let cool to room temperature, about 15 minutes.

3. 3

   Meanwhile, in a salad bowl, combine the spinach, bell pepper, pecans, and drained red onion slices.

4. 4

   In a small bowl, toss the peach slices with orange juice (to slow oxidation) and add them to the salad bowl.

5. 5

   For the dressing, combine olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper in a small container or jar with a lid. Secure the lid and shake until well blended.

6. 6

   Add the quinoa to the salad ingredients, pour the dressing over, and gently toss to combine. Garnish with feta crumbles and serve right away.

• Calories 574.95 kcal ▲ High 29%
• Protein 7.58 g — Moderate 15%
• Carbohydrate 64.35 g 23%
• Total Fat 32.68 g ▲ High 42%
• Saturated Fat 4.54 g ▲ High 23%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 5.55 mg ⌄ Low Source 2%
• Sodium 316.18 mg — Moderate 14%
• Dietary Fiber 7.1 g ↗ Good Source 25%
• Total Sugars 43.15 g --
• Added Sugars 0.37 g ⌄ Low Source 1%
• Calcium 92.91 mg ⌄ Low Source 7%
• Iron 1.98 mg — Moderate 11%
• Potassium 559.3 mg — Moderate 12%
• Vitamin A 435.31 mcg ↗ Good Source 48%
• Vitamin C 53.03 mg ↗ Good Source 59%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Milk 🥛
• Mustard
• Onions 🧅