Oh, oh, oh! You are going to love this. I brought this quinoa salad to a canoeing trip and basically forced my brother and all my cousins to taste it, because it’s SO DAMN GOOD and I couldn’t keep it to myself. And they said, you’re going to have to blog about this, you know. I agreed wholeheartedly.
You know about the spring quinoa salad that made me fall in love with quinoa in the first place; this recipe is her summertime sister. It’s a dynamite use of seasonal goodness from the garden & the CSA, which you know I can’t get enough of. Better still, fresh peaches and golden raisins give your tastebuds a delightfully sweet surprise.
And doesn’t it look like a fabulous summer party?
It is not short on ingredients. But on the bright side, if you don’t have something, you can simply substitute or leave it out—the rest of the flavors will fill the void, and I dare say you will not be disappointed.
Summer quinoa salad with peaches, raisins + veggies
Inspired by this recipe
- 1 cup of quinoa, cooked according to package directions and cooled
- Chopped zucchini, carrots and onion – about 3/4 to 1 cup each
- 2 chopped peaches (fresh mango would also work)
- A generous handful of golden raisins
- Crumbled feta (optional)
- Chopped parsley, mint and/or basil
- Lime juice
- 2 tablespoons of balsamic vinegar*
- 4 tablespoons olive oil
- Salt & pepper to taste
Chop the peach first, and coat with lime juice (to keep the flesh from browning, and bonus: it tastes delicious). Combine with the quinoa and the rest of the chopped ingredients, followed by vinegar then olive oil. Stir to combine, and season to taste with salt & pepper. Enjoy!
* The second time I made this, I was out of balsamic and used red wine vinegar instead. It was still amazing.