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:

1. In a large bowl, combine greens, quinoa, peaches, cucumber, almonds, basil, mint, and goat cheese. Season with a pinch of salt and black pepper.
2. 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