Savory Stone Fruit Quinoa Salad, a plant-based fruit and grain bowl made with fresh peaches, cucumbers, and herbs with a cumin turmeric dressing. The perfect summer side dish!

Fruit and grain salad with peaches and quinoa on a white plate on a white table.

A plant-based peach, cucumber, and quinoa grain bowl tossed in a light spiced herb dressing. Ready in under fifteen minutes, this super simple plant-based salad is perfect as a side dish or an entree and is great the next day as leftovers.

👉 Ready to learn how to make a savory peach and quinoa grain salad? Let's do it!


🍑 Ingredients

  • Quinoa: The base of this salad, quinoa is a puffy grain that is high in plant-based protein and fiber.
  • Peaches: Any stone fruit will do, but peaches add a nice sweet touch to this savory grain salad.
  • Cucumber: For a bit of crunch add chopped cucumber (we chose Persian cucumbers).
  • Fresh herbs: Cilantro and parsley are chopped and tossed for a bright flavor boost.
  • Sunflower seeds: Adds a bit of crunch and texture; you can also substitute other seeds or nuts.
  • Dressing ingredients: The light lemon cumin turmeric dressing is made with extra virgin olive oil, lemon juice, minced garlic, cumin, turmeric, salt, and pepper.
A large glass bowl with a peach and quinoa vegan salad with peaches on a cutting board.

🥣 How to make (step-by-step photos)

1️⃣ Step One: Cook quinoa

The first step to make this salad is to cook the quinoa. Follow the directions on your quinoa's package, but generally this means add one part quinoa and two parts water to a small saucepan, then bringing to a boil.

Once boiling, reduce the heat to a simmer, cover, and cook until quinoa is puffy and soaks up all the water, about 20 minutes. Once done, set aside to let cool.


2️⃣ Step Two: Cut the fruit, vegetables, and herbs

Next cut the peaches into slices by slicing into strips along the peach core. Cut cucumbers into slices and then quarter for smaller bite-size pieces. Then mince the garlic.

Prep the herbs by chopping the leaves (and stems – yes, they're edible) into small pieces. Set aside


3️⃣ Step Three: Make the dressing

Combine olive oil, lemon juice, garlic cloves, cumin, turmeric, salt, and pepper into a large mixing bowl and whisk to combine.


4️⃣ Step Four: Toss the salad ingredients

Add the cooked quinoa, sliced peaches, cut cucumbers, chopped cilantro and parsley, and sunflower seeds in a large mixing bowl.

Drizzle in the lemon cumin dressing and then toss the ingredients to combine and coat with the dressing. Then serve and enjoy!

A white plate with a grain and fruit salad and a gold fork with peaches on a cutting board in the background.

🧊 How to store

This quinoa and fruit salad is a great make-ahead recipe, here's how to store it to enjoy later:

  1. Refrigerator storage: Store in an airtight food storage container in the refrigerator for up to 4-5 days.
  2. Freezer storage: To freeze, pack in an airtight food storage container or freezer-friendly bag and freeze for up to two months.
A vegan grain salad with fruit and vegetables on a white plate with a gold fork.

👉 More savory fruit recipes

Want more savory recipes with fruit? We've got you covered:

Savory Stone Fruit Quinoa Salad

Savory Stone Fruit Quinoa Salad, a plant-based fruit and grain bowl made with fresh peaches, cucumbers, and herbs with a cumin turmeric dressing. The perfect summer side dish!
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Ingredients

Quinoa Salad

  • 2 cups quinoa, dry
  • 3 medium peaches, cut into 1” pieces
  • 1 large Persian cucumber, cut into ½” pieces
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, chopped
  • 1 teaspoon sunflower seeds

Lemon Cumin Turmeric Dressing

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons lemon juice
  • 1 whole garlic clove, minced (about 1 teaspoon)
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • teaspoon black pepper

Instructions 

  • Cook quinoa: Follow the directions on your quinoa's package, but generally this means add one part quinoa and two parts water to a small saucepan, then bringing to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until quinoa is puffy and soaks up all the water, about 20 minutes. Once done, set aside to let cool.
  • Prep ingredients: Cut the peaches into slices by slicing into strips along the peach core. Cut cucumbers into slices and then quarter for smaller bite-size pieces. Then mince the garlic. Prep the herbs by chopping the leaves into small pieces. Set aside.
  • Make lemon cumin dressing: Combine olive oil, lemon juice, garlic cloves, cumin, turmeric, salt, and pepper into a large mixing bowl and whisk to combine.
  • Toss salad ingredients: Add the cooked quinoa, sliced peaches, cut cucumbers, chopped cilantro and parsley, and sunflower seeds in a large mixing bowl. Drizzle in the lemon cumin dressing and then toss the ingredients to combine and coat with the dressing. Then serve and enjoy!

Notes

  • Leftovers and storage: This stone fruit grain salad is great as leftovers and can be stored in the refrigerator for up to four days. The cucumbers and peaches will soften after a day or two, and we actually liked the taste of it more after it sat and marinated for a day.
  • Nutrition notes: This recipe is low in sodium and saturated fat and high in fiber and plant-based protein. It is also a good source of vitamin C, vitamin A, iron, and potassium.

Nutrition Information

Serving: 1serving, Calories: 219kcal, Carbohydrates: 34g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 84mg, Potassium: 349mg, Fiber: 4g, Sugar: 5g, Vitamin A: 391IU, Vitamin C: 8mg, Calcium: 29mg, Iron: 2mg

UPDATE: This recipe was originally published in July 2018 and updated for clarity in April 2022.