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Quinoa Salad with Feta & Peaches in a Lemon Apricot Vinaigrette Recipe

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4 from 4 reviews

This refreshing quinoa salad with feta and peaches is the perfect summer dish, combining nutritious quinoa and mixed greens with sweet peaches and tangy feta cheese, all tossed in a bright lemon apricot vinaigrette. Quick to prepare and filled with vibrant flavors, it can be served as a light main course or a tasty appetizer. Substitute strawberries if peaches are out of season.

Ingredients

For the Lemon Apricot Vinaigrette

  • 2 tbsp olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp apricot jam
  • Pinch of kosher salt

For the Salad

  • 5 ounces mixed greens
  • 2 cups sliced peaches or strawberries
  • 1 cup walnuts, chopped
  • ⅓ cup golden raisins (or dried cranberries/cherries)
  • ¾ cup feta cheese
  • 1 ½ cups cooked quinoa
  • ½ small red onion, thinly sliced

Instructions

  1. Make the dressing: In a mini food processor, combine the olive oil, apricot jam, lemon juice, and kosher salt. Pulse until the dressing is thick and smooth. Alternatively, place all dressing ingredients in a tall cup and blend with an immersion blender until well combined.
  2. Assemble the salad: In a large bowl, add the mixed greens, sliced peaches, chopped walnuts, golden raisins, crumbled feta cheese, cooked quinoa, and thinly sliced red onion.
  3. Toss with dressing: Drizzle half of the lemon apricot vinaigrette over the salad ingredients and toss gently to coat evenly. Then add the remaining dressing and toss again to fully combine the flavors.
  4. Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures at their best.

Notes

  • If you prefer a more heavily dressed salad, double the amount of lemon apricot vinaigrette and add to taste.
  • Peaches can be substituted with strawberries when not in season.
  • To save time, use pre-cooked or leftover quinoa.
  • The salad is best served fresh but can be refrigerated for up to one day.