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Quinoa salad with peaches, arugula and mozzarella
Cooked quinoa, peaches, arugula and mozzarella with honey-lemon dressing make a summer salad for 4, ready in 30 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
This summer quinoa salad combines sweet peaches, slightly bitter arugula, mozzarella and hearty quinoa. A honey-lemon dressing brings the flavors together. Serve it as a light lunch or a side dish with grilled meat.
Ingredients
Salad
Dressing
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Instructions
Tip: tap a step to mark it as done.
Cook the quinoa
25 minRinse the quinoa thoroughly, add 300 ml salted water, and cook, covered, for 12–15 minutes. Fluff with a fork and let cool.
Make the dressing
Whisk together the olive oil, lemon juice, honey, salt and pepper.
Assemble the salad
10 minCut the peaches into wedges and tear the mozzarella into pieces. Toss the quinoa with half the dressing and the arugula. Arrange the peaches and mozzarella on top, drizzle with the remaining dressing, and sprinkle with the walnuts.
Tip: Assemble the salad just before serving, as the arugula wilts quickly in the dressing and the peaches release their juices.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 425 kcal
- Protein
- 15 g
- Carbohydrates
- 39 g
- of which sugars
- 12 g
- Fat
- 25 g
- of which saturates
- 6.5 g
- Fiber
- 5.1 g
- Salt
- 1.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Quinoový šalát s broskyňami, rukolou a mozzarellou
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