Description
A vibrant, protein-packed salad with quinoa, ripe peaches, avocado, and feta. Perfect for warm weather with a zesty golden balsamic dressing balancing sweet, creamy, and tangy flavors.
Ingredients
Quinoa (uncooked)
1 cup
Water
2 cups
Peas or Corn
1 cup/canned
Avocado
1 large, mature but firm
Feta Cheese
1/2 cup, crumbled (use goat cheese for dairy-free)
Red Onion
1/2 small, optional (omit for milder flavor)
Instructions
Rinse quinoa under cold water for 1 minute
Combine with 2 cups water in a medium saucepan
Bring to boil, cover, reduce to simmer, and cook 15 mins
Let stand 5 mins, fluff with fork, transfer to bowl
Pit and slice peaches into 1/4″ wedges
Cut tomatoes in half, slice avocado lengthwise
Combine with cooled quinoa and crumbled feta
In a jar, combine oil, lemon juice, vinegar, honey, minced garlic, salt, and pepper
Seal jar and shake until fully emulsified
Gently toss salad with dressing just before serving
Notes
Toast quinoa 2-3 minutes before cooking for nuttier flavor
Use heirloom tomatoes for visual contrast
Add chili flakes to dressing for mild spice
Chill salad 30 mins before serving to let flavors meld
Use parchment paper for easy cleanup
Feta can be substituted with goat cheese if dairy-free
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Cooking
- Cuisine: Mediterranean-American Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 40mg