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

Savory Stone Fruit Quinoa Salad

Kristina Todini, RDN
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!
5 stars (2 ratings)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 8 servings
Calories 219 kcal

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
  • ⅛ 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

Serving: 1servingCalories: 219kcalCarbohydrates: 34gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 84mgPotassium: 349mgFiber: 4gSugar: 5gVitamin A: 391IUVitamin C: 8mgCalcium: 29mgIron: 2mg
Keyword savory stone fruit quinoa salad
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