Quinoa Salad With Roasted Peaches and Tomatoes

Marygrace Taylor

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Makes 4 servings

2 medium peaches, pitted and chopped into 1-inch pieces

¼ cup olive oil, divided

Salt and pepper, to taste

1 tablespoon white vinegar

1 clove garlic, minced

½ teaspoon Dijon mustard

1 ½ cups cooked quinoa, cooled

2 Tablespoons chopped fresh basil leaves

On its own, this grain salad makes for a tasty side dish, but you can transform it into a light meal by adding cooked chickpeas or another protein. Be sure your quinoa is fully cooled before tossing with the other ingredients-otherwise, the peaches and tomatoes could get soggy.


1. Preheat oven to 425°F.

2. Place the peaches and tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and gently toss to combine. Roast 12 to 15 minutes, tossing occasionally, until peaches and tomatoes begin to caramelize and soften slightly.

3. While the peaches and tomatoes roast, prepare the salad dressing. In a small bowl, add the remaining 3 tablespoons olive oil, vinegar, garlic, and mustard. Whisk well to combine, and season with salt and pepper to taste.

4. In a large bowl, combine the roasted peaches and tomatoes with the cooled quinoa. Add the dressing and chopped basil and gently toss to combine. Serve warm or cold.

Per Serving:

Calories: 196

Carbohydrates: 20 g

Fat: 12 g

Protein: 3 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 25 minutes

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