Juicy peaches, peppery arugula, tender quinoa, creamy goat cheese, fresh mint, and toasted almonds create a delicious and visually appealing quinoa salad. This Quinoa Arugula Salad is perfect for enjoying fresh peaches when they’re in season.
Quinoa Arugula Salad: A Must-Make Peach Recipe
This easy arugula salad recipe features a zesty lemon vinaigrette. It’s hearty enough to serve as a main dish but also pairs wonderfully with chicken, steak, or grilled/baked salmon. The fresh flavors are sure to delight everyone’s taste buds.
Ingredients for Quinoa Arugula Salad with Peaches and Goat Cheese
Here’s what you’ll need to make this nutrient-rich salad:
- Uncooked quinoa: Use either regular or tri-color quinoa.
- Arugula: 2-3 packed cups.
- Peach: If peaches are out of season, substitute with sliced strawberries or another fruit.
- Persian cucumbers: Or any type of cucumber, cut into small slices, quarters, or half moons.
- Red onion.
- Goat cheese: Can be substituted with feta or shaved Parmesan. For a vegan or dairy-free option, use dairy-free cheese or omit entirely.
- Almonds: Can be replaced with pine nuts, pecans, walnuts, pistachios, or any preferred nut. For a nut-free version, use sunflower or pumpkin seeds.
- Fresh mint leaves: Or any fresh herbs like basil or thyme.
Ingredients for the Lemon-Dijon Vinaigrette:
- Avocado oil or extra-virgin olive oil
- Fresh lemon juice
- Shallots or finely diced red onion
- Dijon mustard
- Honey or maple syrup
- Kosher salt and black pepper
How to Make Quinoa Arugula Peach Salad in 4 Steps
- Cook the Quinoa: Rinse 1/2 cup uncooked quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring 1 cup of water and the quinoa to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes until the water is absorbed. Let the quinoa sit for 5 minutes, then fluff with a fork. Allow it to cool (this step can be done a day or two ahead).
- Toast the Almonds: Heat a skillet over medium heat. Add sliced almonds and toast for 3-4 minutes until fragrant and golden brown. Stir often to prevent burning. Set aside to cool.
- Prepare the Vinaigrette: In a small bowl or mason jar, combine 3 tablespoons oil, lemon juice, shallots, mustard, honey, and 1/4 teaspoon salt. Whisk or shake to mix well.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, arugula, peaches, cucumbers, onion, goat cheese, almonds, and mint. Add the vinaigrette and toss to coat. Add additional salt to taste. If serving later, add the arugula and mint just before serving.
Peach Nutrition Highlights and Facts
During peach season, you may be searching for healthy recipes featuring fresh peaches. This salad is one of our favorite ways to enjoy peaches.
When are Peaches in Season?
Peaches are in season from April to October, depending on the region. Summer is generally the peak season. Peaches, along with cherries, nectarines, and plums, are stone fruits. Colorado is known for producing delicious peaches, which are best enjoyed on a hot summer day.
Nutritional Benefits of Peaches
Peaches are packed with vitamins, minerals, and antioxidants that help protect against aging, inflammation, and disease. They are high in fiber, which supports healthy digestion, and rich in vitamin C, boosting the immune system.
Common Questions About Quinoa Arugula Salad with Peaches
How Can I Tell if Peaches are Ripe?
Look for wrinkles around the stem, indicating sweetness. The color should be a deep yellow-orange-red, with no green. The peach should be slightly soft to the touch and smell sweet.
Can You Make This Salad Ahead?
Yes! You can prepare the quinoa, vinaigrette, and toasted almonds in advance. However, wait to toss the ingredients and add the vinaigrette until ready to serve.
Is It Better to Eat Arugula Raw or Cooked?
Arugula is best served raw in salads or slightly wilted. Try it in our Grilled Corn Salad with Blackberries or Arugula Salad with Apples and Almonds.
How Should I Store Leftovers?
Store leftovers in an airtight container for up to 2 days.
More Quinoa Salads and Sides
- Quinoa Kale Salad with Blueberries and Feta
- Chili Lime Quinoa Black Bean Salad
- Greek Quinoa Salad with Avocado
- Herbed Quinoa Pilaf with Apricots and Almonds
What Does Arugula Go Well With?
Arugula’s slightly spicy or bitter flavor pairs well with a variety of ingredients, including quinoa, goat cheese, peaches, cucumbers, lemon, mint, and almonds. It also complements cooked pasta, sun-dried tomatoes, cherry tomatoes, basil, eggs, garlic, mushrooms, olive oil, feta, radishes, pears, radicchio, corn, homemade croutons, balsamic vinegar, blackberries, or blueberries.