Sun-Kissed Quinoa Salad with Grilled Peach and Mint

Name: Sun-Kissed Quinoa Salad with Grilled Peach and Mint
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 1 cup quinoa; 2 cups water; 1 pinch salt (to taste); 2 medium peaches; 0.5 cup feta cheese (crumbled); 0.25 cup fresh mint (chopped); 0.25 cup red onion (finely diced); 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp honey; 1 pinch salt (to taste); 1 pinch black pepper (freshly ground, to taste)

This refreshing quinoa salad is the perfect side dish for your next barbecue. The sweetness of grilled peaches meets the aromatic freshness of mint and feta, rounded off with a light lemon dressing. A true delight that will impress everyone!

40 min.

4 servings

Easy

Sun-Kissed Quinoa Salad with Grilled Peach and Mint

Preparation

20 min.

Cook / Bake

20 min.

Servings

Calories

320 kcal

Ingredients

for 4 servings

For

servings

Amounts are automatically adjusted.

1 cupquinoa
2 cupswater
1 pinchsalt(to taste)

For the Salad

2 mediumpeaches

0.5 cupfeta cheese(crumbled)
0.25 cupfresh mint(chopped)
0.25 cupred onion(finely diced)

For the Dressing

2 tbspolive oil

1 tbsplemon juice
1 tsphoney
1 pinchsalt(to taste)
1 pinchblack pepper(freshly ground, to taste)

Instructions

Rinse the quinoa thoroughly under cold water. Combine quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
While the quinoa cools, prepare the peaches. Wash and slice the peaches into thick wedges, removing the pit. Lightly brush the peach slices with a little olive oil to prevent sticking.
Preheat your grill or a grill pan to medium-high heat. Grill the peach slices for 2-3 minutes per side, until they have nice grill marks and are slightly softened. Set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper for the dressing until well combined.
Once the grilled peaches are cool enough to handle, chop them into bite-sized pieces. In a large bowl, combine the cooled quinoa, chopped grilled peaches, crumbled feta cheese, chopped fresh mint, and finely diced red onion.
Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated. Taste and adjust seasoning if necessary.
Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Enjoy your sun-kissed quinoa salad!

💡 Tipp

For a vegan option, simply omit the feta cheese and replace the honey with maple syrup. You can also add chopped cucumber or cherry tomatoes for extra crunch and color. This salad is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

Calories

320 kcal

Protein

11 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Recipe on TomTaste: https://tomtaste.com/recipe/sun-kissed-quinoa-salad-with-grilled-peach-and-mint

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