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Overhead view quinoa arugula salad with peaches.

Quinoa Arugula Salad with Peaches and Goat Cheese

Prep: 30 minuteseTotal: 30 minute
Servings: 5 cups (8 servings) 1x

Ingredients

Ingredients

  • 1/2 cup uncooked quinoa 
  • 1 cup water 
  • 3 cups packed arugula 
  • 1 medium peach, thinly sliced (about 1 cup)
  • ½ cup thinly sliced Persian (or mini) cucumber 
  • ⅓ cup diced red onion 
  • 4 ounces goat cheese, crumbled (~½ cup)
  • ⅓ cup sliced almonds, toasted
  • 2 tablespoons finely chopped fresh mint leaves

For the vinaigrette:

  • 3 tablespoons avocado oil or olive oil
  • 3 tablespoons lemon juice (~1 small lemon)
  • 2 tablespoon finely diced shallots
  • 2 teaspoon Dijon mustard
  • 1 teaspoon pure honey
  • ¼ teaspoon fine salt

Instructions

  • Make the quinoa: first rinse 1/2 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 cup of water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
  • Toast the almonds: Place a skillet over medium heat. Add nuts to the hot skillet, and then heat until the nuts give off a toasted aroma, 3-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the almonds  are fragrant and golden brown, remove from heat. Set aside to cool.
  • Make the vinaigrette: In a small bowl or mason jar with cover, combine the oil, lemon juice, shallots, mustard, honey, and salt. Whisk or shake to combine well. Set aside. 
  • Make the salad: In a large bowl combine the cooled quinoa, arugula, peaches, cucumbers, onion, goat cheese, almonds, and mint. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 2-3 days

Notes

For dairy-free, omit the goat cheese or use dairy-free feta as a replacement

For vegan, omit the goat cheese and use maple syrup instead of honey.

Nutrition Information

  • Serving Size: 2/3 cup (1/8 of recipe)
  • Calories: 175
  • Fat: 10 g
  • (Sat Fat: 4 g)
  • Sodium: 165 mg
  • Carbohydrate: 12 g
  • (Fiber: 2 g
  • Sugar: 3 g)
  • Protein: 6 g
  • Cholesterol: 11 mg

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing
Thai Peanut Quinoa Salad Ingredients

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