YUMMY is the best word I can use to describe this salad. Quinoa salads are a favorite of mine and adding quinoa to this fresh salad add plant-based protein to your meal. The combination of fresh mint, fresh basil along with the dressing is perfect. I enjoyed this salad for 2 days after I originally served it and it was still delicious.
Peach and Goat Cheese Salad
INGREDIENTS:
- 5 oz. spring mix or arugula
- 1 cup cooked and cooled quinoa
- 2 medium peaches, sliced or diced
- 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into half moons
- 1/2 cup roasted, salted almonds, roughly chopped
- 1/4 cup chopped fresh basil leaves
- 2 to 3 Tbsp. chopped fresh mint leaves
- 3 oz. goat cheese, crumbled (sub feta)
- 3 Tbsp. tahini (Fork-Lore: I used peanut butter)
- 3 Tbsp. white balsamic vinegar
- 1/2 tsp. granulated garlic (or garlic powder)
- Kosher salt and black pepper to taste
DIRECTIONS:
- In a large bowl, combine greens, quinoa, peaches, cucumber, almonds, basil, mint, and goat cheese. Season with a pinch of salt and black pepper.
- In a glass jar or liquid measuring cup, combine tahini, white balsamic vinegar, and granulated garlic; mix to combine. Add 2 to 3 Tbsp. water to thin out to desired consistency. Season to taste with salt and black pepper. Pour dressing over salad and toss to combine.
Recipe from Dishingouthealth
Fork Lore 