Vegan Peach And Quinoa Summer Salad: Your Summer Salad

Hey, buddy! Today, I am here to present one of my great summertime favorites, which is adored on any hot sunshiny day! It is a most delightful and refreshing Vegan Peach and Quinoa Summer Salad. Picture biting into juicy, ripe peaches mingling with hearty quinoa, tossed in a medley of vibrant greens and zesty dressing. This salad is not just a feast for your mouth but a wholesome meal that replenishes you for the day and keeps your spirit soaring. 

Vegan Peach And Quinoa Summer Salad

You'll Discover

Why You Will Fall In Love With The Vegan Peach And Quinoa Summer Salad

I really do know how difficult it is to find healthy AND satisfying recipes. And it's more difficult when you're trying to go vegan. But, this wonderful salad does it all. Sweet and juicy peaches, while toasted almonds give a touch of nutty flavor. The fresh crunch from baby spinach and arugula just seals the deal. Quinoa offers some protein that doesn't weigh you down-on the contrary, it is really light and nice! Heaven in every bite, accords you with a mini vacation, a brief glimpse of summer, no matter where you are.

You May Also Like: Super Yummy Chicken Salad

How The Salad Came Into Being

Let me share a little secret: I came across this salad while doing some summer picnicking with a bunch of my closest friends. We wanted something light but filling, and this was an easy-to-prepare recipe. It really reminded us of those long summer days spent under the sun, laughing and telling stories. Now I recreate that feeling every time I prepare the Vegan Peach and Quinoa Summer Salad. Expect a cheerful vibe where you almost feel as if you are inviting all your good pals over for a taste of sunshine!

Ingredients For Vegan Peach And Quinoa Summer Salad

For the best, freshest ingredients, consider using these while making the Vegan Peach and Quinoa Summer Salad:

For The Salad:

Quinoa: 1 cup (uncooked; remember to rinse it well)

Water: 2 cups (for cooking the quinoa)

Peaches: 3 to 4 ripe peaches, sliced into wedges (i.e., roughly 1 to 1.5 cups of sliced peaches)

Mixed Greens: Total 4 cups (try a mix of about 2 cups of baby spinach and 2 cups of arugula for a balanced mix)

Red Onion: ½ small red onion, thinly sliced (about ¼ cup)

Nuts: ¼ cup toasted almonds or walnuts, coarsely chopped 

Fresh Herbs: 

¼ cup fresh mint leaves, chopped

¼ cup fresh basil leaves, torn

For The Dressing:

Lemon Juice: 3 tablespoons (freshly squeezed is best)

Tahini: 2 tablespoons

Maple Syrup: 1 teaspoon (or to taste)

Salt and Pepper: to taste

You May Also Like: Gorgeous Peach Salad Recipe: A Burst of Summer Bliss 

How To Make Vegan Peach And Quinoa Summer Salad

Let's have you through the making of your Vegan Peach and Quinoa Summer Salad: 

1) Prepare the quinoa: 1 cup of quinoa should be rinsed under cold running water. In a pot, add to the quinoa 2 cups of water with a pinch of salt. Once it comes to boil, reduce the heat and gently simmer for about 15 minutes, or until tender with all water absorbed. Cool the cooked quinoa completely.

Preparing The Quinoa

2) Wash And Slice The Peaches: In the time that your quinoa cools, take 3-4 ripe peaches and wash them well before cutting them into wedges or bite-sized pieces. If you like them without skin, then peel them; for me, I'll keep the skin because the texture and additional nutrients from the skin come in very handy.

Sliced Peach Wedges 

3) Chop Greens and Herbs: Break apart your mixed greens and then chop up a handful of each mint and basil. Now put everything in a nice big bowl, and fold it over gently.

Chopped Greens And Herbs

4) Add Crunch: Slice half of a red onion in thin slices over greens. Toast a fistful of almonds or walnuts in a dry pan until they brown lightly, then add to the mix.

Adding Crunch To The Greens

5) Make the Dressing: Combine in a small bowl, 3 tablespoons of lemon juice, 2 tablespoons of tahini, 1 teaspoon of maple syrup, a pinch of salt and pepper, and whisk. Taste and adjust flavors as needed. This zesty lemon-tahini dressing will lend tang to all the nuts and ingredients.

Making The Dressing

6) Combine And Toss: Add cooled quinoa and sliced peaches to your greens. Drizzle the dressing and toss everything together so all bites can taste full.

7) Last Touches: Top with a few more fresh herbs to really make it shine. Chill to taste for about 20 minutes or serve immediately.

Vegan Peach And Quinoa Summer Salad Topped With More Herbs

Tips For A Perfect Salad

I always say, "Cooking is all about having fun and making it your own!" Here are a few extra tips to customize your Vegan Peach and Quinoa Summer Salad: 

1) Seasonal Substitutions: If peaches aren't in season, swap out nectarines or use a combination of stone fruits. The idea is to keep it fresh and bright. 

2) Provide Protein: Boost the protein by adding chickpeas or some edamame. It makes the salad that much more filling. 

3) Vegan Cheese: Crumbles of vegan feta or goat cheese would do well since they could get pretty creamy without making things too gooey- they have a lovely tangy contrast. 

4) Dressing Adjustments: Change it up with your dressing- maybe apple cider vinegar and a dash of garlic powder may do it for you. 

Nutrition Facts

Serves: 4

Calories Per Serving: 215

% Daily Value	Nutrient	Amount
8%	Total Fat	5.7g
0%	Cholesterol	0mg
7%	Sodium	160mg
14%	Total Carbohydrate	42g
24%	Dietary Fiber	6.8g
—	Sugars	12.5g
17%	Protein	8.6g
19%	Vitamin A	175µg
14%	Vitamin C	12.1mg
10%	Iron	1.8mg
9%	Potassium	410mg
22%	Phosphorus	280mg

This Salad Is Home 

A warm hug on a sunny day this summer is just as much about the flavor as it is about the comfort. It serves perfectly as a light lunch, a picnic in the park, or even a side dish at your summer barbecue. Whenever I share it with my friends, they ask for a recipe because it's so simple, so filling, and so delicious. There is something special about a dish that brings people together while keeping in mind the best thing in all seasons-the beauty. 

Final Thoughts 

So, the next time you crave a vibrant, nutritious meal that celebrates summer's finest, try this Vegan Peach and Quinoa Summer Salad. This is more about the celebration: not just a recipe but celebrating all the fresh ingredients, innovation in the kitchen, and the joy in sharing good food with great company. 

Thank you for joining me on this culinary adventure. I hope you love making and eating this salad as much as I do. Please keep the conversation going-drop a comment below if you try it out and share your twists on this recipe. Happy cooking, and cheers to many more delicious, healthy meals together!

FAQS About Vegan Peach And Quinoa Summer Salad

Q1: What is Vegan Peach and Quinoa Summer Salad all about?

A: It is an exceedingly colorful and healthful salad combining the sweetness of peaches accompanied by protein-rich quinoa, mixed greens, and a tangy lemon-tahini dressing for summer.

Q2: How can I tell when quinoa is perfectly cooked? 

A: Once rinsed in water and cooked, quinoa will appear fluffy as if it absorbed all the water. A small sprout-like spiral will also appear during the cooking phase when it is almost done.

Q3: Can other fruits be used if peaches are out-of-season?

A: Definitely! Nectarines, plums, and assorted stone fruits could work in place of peaches. The idea is to keep the salad very vibrant and refreshing; therefore, choose fruits exhibiting similar juiciness and flavor. 

Q4: Can I make the salad in advance? 

A: Yes, you could prepare most of the ingredients in advance. However, adding the dressing just before serving is the way to go since it will keep the greens nice and crunchy, while leaving the freshness of peaches intact.

Q5: What is the best way to store leftovers? 

A: Put your leftover salad in a container made of glass or plastic and in an airtight state so that no air is there to spoil it in the fridge. To ensure texture, store the dressing separately until ready to eat, and finish it in 1-2 days.

Q6: What kind of mixed greens should I choose for this salad? 

A: Mixing baby spinach, arugula, and a few basil leaves will produce a great balance of peppery and mild flavors. You can also play around with additional greens such as kale or other mixed salad leaves if you choose.

Q7: Is it possible to include some other source of protein in the salad? 

A: Certainly! Chickpeas, edamame, or black beans will add more protein; these ingredients will bulk out the salad even more without detracting from its fresh flavors.

Q8: What adjustments can I make to sweeten or sour the dressing? 

A: The other good thing about this dressing is that it is very adjustable. For more tang, try thinly cutting the apple cider vinegar or lemon juice. For more sweet, slightly up your maple syrup. Just taste as you go until it feels balanced.

Q9: What is the right way to rinse raw quinoa prior to cooking? 

A: Place quinoa in a fine mesh strainer and rinse under cold running water for about 1 to 2 minutes. This step will help in removing the bitterness from the natural coating on the quinoa. 

Q10: Is this salad a main dish or just a side serving?

A: Well, it serves wonderfully as both! As a main dish, it can really be a wholesome, filling meal. And as a side, it can accompany other vegan mains or even stand along as part of a larger summery spread.