Blueberry Peach Quinoa Salad

Ingredients

For the Salad

• 1 cup dry tricolor quinoa, rinsed in a fine-mesh sieve
• 1 3/4 cups water
• 1/2 teaspoon kosher salt
• 5 ounces baby arugula
• 2 medium ripe but firm peaches, pitted and cut into thin wedges
• 1 1/2 cups fresh blueberries
• 1 English cucumber, halved lengthwise and sliced into half-moons
• 3/4 cup crumbled feta cheese
• 1/2 cup whole almonds, roughly chopped

For the Honey-Lemon Vinaigrette

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Substitutions

• Replace peaches with ripe nectarines for similar structure and a slightly firmer bite.
• Use blackberries or halved strawberries in place of blueberries, understanding that cut strawberries release more juice.
• Swap feta for goat cheese to make the salad creamier and tangier, or use a dairy-free feta-style crumble for a plant-based variation.
• Use baby spinach instead of arugula for a milder salad, though it will lose the peppery contrast.

Instructions

Step 1: Cook the quinoa

Combine the rinsed quinoa, water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 14 to 15 minutes, until the water is absorbed and the grains show curled white tails.

Step 3: Toast the almonds

While the quinoa cooks, place the chopped almonds in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Transfer them to a plate immediately so they do not continue darkening in the hot pan.

Step 6: Build the salad base

Place the cooled quinoa and arugula in a large shallow bowl. Drizzle with about two-thirds of the vinaigrette and toss gently until the grains and leaves are lightly coated rather than compressed.

Step 7: Add fruit and finish

Fold in the peach wedges, blueberries, cucumber, half of the feta, and half of the almonds. Arrange the remaining feta and almonds across the top, drizzle with the remaining vinaigrette, and serve immediately while the fruit is glossy and the arugula remains crisp.

How to Store Leftovers

Refrigerate the salad within 2 hours in an airtight container. For best results, store the cooked quinoa, vinaigrette, arugula, fruit, cucumber, feta, and almonds in separate containers and assemble only the amount you plan to serve.

Cooked quinoa keeps for up to 4 days, vinaigrette for 5 days, and the fully assembled salad for about 24 hours before the arugula softens. Do not freeze the assembled salad; peaches, blueberries, cucumber, feta, and greens lose their fresh texture after thawing. Plain cooked quinoa may be frozen for up to 2 months.

What to Serve With It

• Grilled lemon chicken or herb-marinated chicken skewers
• Baked salmon with vegetables
• Chilled cucumber soup or light gazpacho
• Warm whole-grain rolls with salted butter
• Sparkling water with lemon and fresh mint
• A simple white bean salad for additional plant-based protein

Common Mistakes to Avoid

• Skipping the quinoa rinse: Unrinsed quinoa can taste bitter and dusty.
• Using warm quinoa: Heat wilts the arugula and softens the fruit before the salad reaches the table.
• Choosing overripe peaches: Very soft wedges break apart and release excessive juice.
• Leaving the cucumber wet: Surface water thins the vinaigrette and collects at the bottom of the bowl.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.