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Balsamic Peach and Quinoa Salad - Eat Spin Run Repeat

Balsamic Peach and Quinoa Salad


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Description

This Balsamic Peach and Quinoa Salad is sweet, juicy perfection. Made with fresh summer fruit, it’s a to-die-for lunch – especially when enjoyed al fresco!


Scale

Ingredients

  • 1 x 28oz can cooked chickpeas, rinsed and drained well (about 2 ½ cups)
  • 1 tsp extra virgin olive oil, plus a dash of sea salt, black pepper, chili powder and coriander (or whatever seasonings you like on your chickpeas)
  • 1 cup uncooked quinoa
  • 5 cups mixed baby greens
  • 4 cups diced cucumber
  • 1 large ripe organic peach, pitted and sliced
  • ½ cup organic raspberries
  • 3/4 cup pitted and halved cherries
  • 1/2 avocado, pitted and diced
  • 1/4 cup Navitas Organics Superfood+ Coconut Hemp Pumpkin Seeds (or regular unsalted pepitas)
  • ¼ cup each loosely packed shredded basil and minced parsley
  • to garnish: sprouts and additional fresh herbs

For the dressing:

  • 2 tbsp extra virgin olive oil
  • ¼ cup balsamic vinegar
  • pinch of sea salt and black pepper

Instructions

  • Preheat the oven to 400F and drain any liquid off the chickpeas. Pat them dry and toss them in a bowl with the drizzle of olive oil and desired spices. Line a baking sheet with foil and scatter the chickpeas on top in an even layer. Roast for 20-25 minutes, stirring occasionally for even cooking.
  • Meanwhile, boil the quinoa in 2 cups of water according to package directions – about 12-15 minutes on medium-high heat, or until all liquid is absorbed. Set aside to cool.
  • Prepare all fruits and vegetables as indicated above, and gently toss everything together in a large bowl. Add the quinoa and chickpeas once cooled, and toss again.
  • Whisk together the dressing and pour it over the salad. Toss well to coat, and allow the salad to rest for 5-10 minutes so that flavours can develop before serving.

Notes

I like this salad best when served chilled, and it’s one that tastes better the day after it’s made. Flavour-building magic happens when you let it sit in the fridge!

  • Category: salad, lunch, dairy free, gluten free, vegan, vegetarian, anti-inflammatory,
  • Method: boil, roast

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 457
  • Sugar: 10g
  • Sodium: 470mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 14g
  • Protein: 16g
  • Cholesterol: 0mg