Summer Peach Salad with Quinoa & Arugula
11 made it | 1 review | 0 photos
Source
Serves
2
2
Prep
15 minutes
15 minutes

This Summer Peach Salad with Quinoa and Arugula is perfect for lunch or even a dinner side. Fresh peaches and blueberries combined with zucchini ribbons, quinoa and a honey vinaigrette. Gluten-free recipe, vegan-friendly.
Ingredients
honey vinaigrette dressing
- 2 TBSP raw honey
- 1 1/2 TBS apple cider vinegar or white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp onion powder
- 1/4 tsp salt & pepper, to taste
for the salad
- 4 cups arugula
- 2 cups cooked quinoa
- 2 small peaches, pitted and thinly sliced
- 1/2 cup fresh blueberries
- 1 medium zucchini, sliced into ribbons
- 1/2 small red onion, diced
- 3 oz halloumi, cut into 1/4″ slices (optional)
- 1/2 TBSP butter (for frying halloumi)
Directions
- Make the dressing: Add dressing ingredients into bottle/jar and secure with lid, shake vigorously until mixed. Or use bowl and whisk.
- Assemble the salad: Gently toss quinoa with arugula; drizzle on about 2-3 tablespoons of dressing, or as much as desired, and toss again. Add peach slices, blueberries, and zucchini ribbons. Sprinkle on diced red onions. Set aside.
- Fry halloumi: in small frying pan over medium heat, add butter or oil to heated pan. Add slices of halloumi and fry one side until golden, about 2-3 minutes, before flipping to other side and frying again for another 2-3 minutes. Remove pan from heat and gently place halloumi on salad.
- Serve with more dressing and enjoy!
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Reviews 1
0
June 25, 2021
The dressing was tasteless. I opted out of the halloumi and substituted mango for peaches.