This grilled peach quinoa salad is the ultimate side dish to complete your next outdoor feast. It's bursting with flavor and comes together in just minutes.
Every single bite is full of unique flavor combinations - sweet peaches, fresh basil, creamy avocados, crunchy cucumbers...the list goes on. All these amazing flavors come together to make one tasty meal that'll become an instant favorite in your household.
Want to add another tasty dish to your weekend barbecue? Check out these vegan baked beans!
This deliciously sweet and savory salad includes two sets of ingredients. The first will be the base of your peach quinoa salad, and the second list is the dressing ingredients. For exact measurements of the ingredients, check the printable recipe card at the bottom of the post.
For the salad:
- Water or broth
- Red onion
- Fresh basil
For the dressing:
- Lemon juice
- Maple syrup
- Olive oil
- Dijon mustard
- Garlic powder
- Black pepper
- Fresh or dried mint
In a stockpot, add 3 cups of quinoa and 6 cups of water. Bring this to a boil, then reduce to medium heat and let it simmer for 10 to 15 minutes until the quinoa is tender and most of the water is absorbed. Fluff with a fork and set aside.
Next, you will prepare your vegetables. Start by chopping the cucumber and onion into small pieces.
Chop the basil or snip with kitchen shears and set aside.
Then you will peel and slice the avocado and peaches into thick slices for grilling.
On a grill or in a grill pan, coat with non-stick spray, then grill the peaches and avocado for 1 minute per side to add smokiness and texture.
Once the quinoa is cooked and you have grilled the peaches and avocado, you will set everything aside to make your salad dressing. In a large bowl, whisk together the lemon juice, maple syrup, olive oil, mustard, and seasonings. Taste and adjust as needed.
Now you can assemble the salad by layering the quinoa, vegetables, avocado, and peaches together.
Drizzle with the dressing and toss before serving.
Salads like this are super easy to swap out ingredients if you prefer. Below are a few ideas that can work if you don't have everything on hand.
- Grill pineapple, butternut squash, or sweet potato slices in place of the peaches or avocado for additional sweetness and texture.
- Quinoa can be replaced by any preferred grain such as brown rice, couscous, bulgar, farro, or even pasta.
- Use any prepared vinaigrette in place of making your own.
If you want to make this a bit different, check out some of the various ideas below.
- For a Mexican-style twist, add black beans and diced tomatoes.
- If you want more of an Asian feel, include some cooked edamame and a ginger dressing
- Top with roasted pine nuts, walnuts, pecans, almonds, or macadamia nuts
If you are storing leftovers, I recommend covering and refrigerating for up to 3 days. When making this in advance, you can refrigerate the individual ingredients for 4 to 5 days.
The quinoa by itself can also be frozen for up to three months. Before freezing, let it cool completely and then transfer it to an airtight container or resealable bag. When ready to serve, thaw it in the refrigerator overnight.
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If you’re short on time, you can use pre-cooked quinoa instead of cooking it from scratch. Another alternative is to make quinoa in large batches every few months. Then you can portion in 1 cup containers and just thaw and use as needed.
Toast the quinoa in a dry skillet over medium heat, stirring occasionally, for 3-5 minutes until golden brown and fragrant before adding water or broth during cooking to enhance its flavor.
There are two ways to prevent them from sticking. You can use a grill mat that is non-stick. It won't give the same grill marks but will give the smoky flavor. The second option is to brush the peaches with olive oil before placing them onto the grill.
Additionally, I recommend using just ripe or slightly unripe peaches since they will have more texture and be less likely to fall apart on the grill.
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Want to add more to this salad to create a meal? Check out some favorite additions below.
Grilled Peach Quinoa Salad
- In a stockpot, combine 3 cups of quinoa and 6 cups of water. Bring it to a boil, then reduce the heat to medium and let it simmer for 10 to 15 minutes until the quinoa is tender and most of the water is absorbed. Fluff the quinoa with a fork and set it aside.3 cups quinoa
- Chop the cucumber and onion into small pieces. Chop the basil or use kitchen shears to snip it, and set it aside. Peel and slice the avocado and peaches into thick slices for grilling.½ cucumber, ½ red onion
- Coat a grill or grill pan with non-stick spray. Grill the peaches and avocado for 1 minute per side to add smokiness and texture.
- In a large bowl, whisk together lemon juice, maple syrup, olive oil, mustard, and seasonings. Taste the dressing and adjust the flavors as needed.⅓ cup olive oil, 3 tablespoon lemon juice, 1 teaspoon dijon mustard, 1 teaspoon salt, 1 teaspoon dried mint, ½ teaspoon garlic, 1 tablespoon maple syrup, Pinch of black pepper to taste
- Layer the cooked quinoa, chopped vegetables, corn, grilled avocado, and peaches together. Drizzle the salad with the prepared dressing. Toss everything together before serving.1 cup corn
- Choose peaches that ripe, but still have some firmness so they don't fall apart on the grill.
- Make quinoa in large batches once a month then portion and freeze to thaw and use as needed.
- If making this ahead of time, keep the ingredients stored separately until just before serving.
Are you following proper safety protocols in your kitchen? Make sure you check out the suggestions below!
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.