The Best Grilled Peach & Quinoa Salad (Gluten free, Vegan)

Prep: 2 minutesCook: 20 minutesTotal: 22 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
Jump to recipe Print

This is a lovely grilled peach salad for two that makes a perfect light lunch or a side dish as part of a larger meal. It is packed full of fresh flavours and just reminds me of summer in a bowl, the salty tang of the feta, freshness of the mint and sweetness of the peaches go together perfectly along with some other subtler flavours.

This grilled peach salad is such a perfect meal for a warm summer’s day and it would make a great addition to a barbecue or picnic as the bowl can be so easily transported. I like to drizzle this with a simple olive oil and apple cider vinegar dressing but any light and fresh flavour dressing would go really well with this! I sometimes use the oil from jars of sundried tomatoes as a salad dressing and those flavours would work really well in this salad.

I used dairy free feta and butter in this recipe but you can use dairy containing products if you eat them. I soaked the quinoa in cold water to remove any bitterness before using it in this recipe but please check the instructions on your packet for guidance on this.

If you like this you may also like 5 Minute Orange, Fennel & Pomegranate Salad recipe andΒ  my Moroccan Inspired Quinoa Salad which you can find here. If you are looking for a simple salad recipe with a twist you may also enjoy my 5 Minute Sesame & Soy Chopped Salad which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 100g 1/2 cup quinoa
  • 300ml 1 + 1/4 cup water
  • 2 peaches
  • 1 mini gem lettuce
  • 1 large corn on the cob
  • 50g 1/4 cup feta cheese
  • 1 handful walnuts
  • 1 handful mint leaves
  • 1 vegetable stock cube
  • 1/2 tsp dairy free butter

Method

  1. Place the quinoa, water and stock cube together in a saucepan. Bring to the boil before reducing to simmer over a low heat, stirring occasionally. Cook until the quinoa absorbs all of the water and becomes fluffy in texture, remove from the heat and set aside
  2. Top the sweetcorn with the butter and place under a hot grill, rotating every few minutes once the corn kernels have started to soften and turn golden brown. Once the corn is cooked remove from the grill and leave to cool
  3. Cut the peaches into thin slices and place under a hot grill for ten minutes, turning the peaches over at the half way point
  4. Roughly tear the baby gem lettuce and the mint leaves and add them both to a large mixing bowl followed by the cooked quinoa
  5. Use a knife to slice lengthways down the corn cob and remove the kernels. Add the corn pieces to the mixing bowl
  6. Using your hands, roughly crumble the walnuts and the cheese into the bowl before adding the grilled peach slices and tossing everything together

0 Comments

Submit a Comment

Your email address will not be published.