This Peach Salad with Quinoa, Arugula, and Lemon-Dijon Vinaigrette is a fresh, vibrant, and satisfying dish that’s perfect for warm-weather meals. Sweet juicy peaches, peppery arugula, fluffy quinoa, creamy goat cheese, crunchy toasted almonds, and a bright homemade vinaigrette come together to create a healthy salad that’s bursting with flavor and texture.
Why You’ll Love This Recipe
- Fresh, colorful, and packed with seasonal ingredients.
- A perfect balance of sweet, savory, creamy, and crunchy textures.
- Protein-rich quinoa makes it filling enough for lunch or dinner.
- Homemade lemon-Dijon vinaigrette is light and refreshing.
- Great for meal prep and summer gatherings.
- Naturally vegetarian and gluten-free.
- Ready in under 40 minutes.
Ingredients
For the Salad
- ½ cup uncooked quinoa
- 1 cup water
- 3 cups packed arugula
- 1 medium peach, thinly sliced
- ½ cup thinly sliced Persian or mini cucumber
- ⅓ cup diced red onion
- 4 ounces goat cheese, crumbled
- ⅓ cup sliced almonds, toasted
- 2 tablespoons finely chopped fresh mint
For the Lemon-Dijon Vinaigrette
- 3 tablespoons avocado oil or olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely diced shallots
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon fine salt
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
- In a saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 10–15 minutes until the liquid is absorbed.
- Remove from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork and allow it to cool.
- Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 3–6 minutes, stirring frequently until lightly golden and fragrant. Set aside.
- In a small bowl or jar, whisk together the olive oil, lemon juice, diced shallots, Dijon mustard, honey, and salt until well combined.
- In a large serving bowl, combine the cooled quinoa, arugula, sliced peaches, cucumber, red onion, goat cheese, toasted almonds, and chopped mint.
- Pour the lemon-Dijon vinaigrette over the salad just before serving.
- Toss gently until everything is evenly coated and serve immediately.
Tips & Tricks
- Use ripe but firm peaches for the best texture.
- Allow the quinoa to cool completely before assembling the salad.
- Toasting the almonds enhances their flavor and crunch.
- Add grilled chicken or grilled shrimp for extra protein.
- Fresh basil can be substituted for mint.
- Dress the salad just before serving to keep the arugula crisp.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free
Notes
- Nectarines can easily replace peaches.
- Feta cheese is a delicious substitute for goat cheese.
- Pecans or walnuts work well in place of almonds.
- Add avocado for an extra creamy texture.
- This salad pairs beautifully with grilled chicken, salmon, or turkey.
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 13g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 5g
- Sodium: 280mg
FAQ
Can I make Peach Salad with Quinoa ahead of time?
Yes. Prepare all the ingredients ahead of time and store them separately. Toss with the vinaigrette just before serving.
Can I use another grain instead of quinoa?
Absolutely. Farro, couscous, bulgur, or brown rice all work well.
What peaches are best?
Fresh, ripe peaches with slightly firm flesh provide the best flavor and texture.
Can I make this dairy-free?
Yes. Simply omit the goat cheese or replace it with your favorite dairy-free cheese.
How long does the vinaigrette last?
Stored in an airtight container in the refrigerator, the vinaigrette stays fresh for up to one week.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. For the freshest texture, keep the dressing separate until serving.
Freezer: Freezing is not recommended, as the fresh vegetables and peaches lose their texture.
Reheating: No reheating is needed. Serve chilled or at room temperature.
Similar Recipes
Peach Salad with Quinoa, Arugula, and Lemon-Dijon Vinaigrette
Ingredients
For the Salad
- ½ cup uncooked quinoa
- 1 cup water
- 3 cups packed arugula
- 1 medium peach thinly sliced
- ½ cup thinly sliced Persian or mini cucumber
- ⅓ cup diced red onion
- 4 ounces goat cheese crumbled
- ⅓ cup sliced almonds toasted
- 2 tablespoons finely chopped fresh mint
For the Lemon-Dijon Vinaigrette
- 3 tablespoons avocado oil or olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely diced shallots
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon fine salt
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
- In a saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 10–15 minutes until the liquid is absorbed.
- Remove from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork and allow it to cool.
- Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 3–6 minutes, stirring frequently until lightly golden and fragrant. Set aside.
- In a small bowl or jar, whisk together the olive oil, lemon juice, diced shallots, Dijon mustard, honey, and salt until well combined.
- In a large serving bowl, combine the cooled quinoa, arugula, sliced peaches, cucumber, red onion, goat cheese, toasted almonds, and chopped mint.
- Pour the lemon-Dijon vinaigrette over the salad just before serving.
- Toss gently until everything is evenly coated and serve immediately.
Notes
- Nectarines can easily replace peaches.
- Feta cheese is a delicious substitute for goat cheese.
- Pecans or walnuts work well in place of almonds.
- Add avocado for an extra creamy texture.
- This salad pairs beautifully with grilled chicken, salmon, or turkey
Conclusion
This Peach Salad with Quinoa, Arugula, and Lemon-Dijon Vinaigrette is a refreshing, wholesome recipe that’s full of bright summer flavors. Sweet peaches, peppery arugula, fluffy quinoa, creamy goat cheese, and crunchy almonds are perfectly balanced by a tangy homemade vinaigrette. Whether you’re serving it as a light lunch, a healthy dinner, or a colorful side dish, this salad is guaranteed to impress.