Description
Celebrate summer with this easy and light peach salad. Juicy peaches, crunchy pecans, hearty quinoa, and fresh spinach drizzled with a maple tahini dressing.
Ingredients
Peaches ‘N’ Quinoa Salad
- 1 1/2 cups cooked quinoa
- 3 peaches, sliced
- 3/4 cup pecans, roughly chopped
- 6 cups baby spinach, washed and dried
Maple Tahini Dressing
- 1/4 cup tahini
- 1/2 cup filtered water
- 2 TBSP lemon juice
- Himalayan sea salt, to taste
- Black pepper, to taste
- 1 tsp maple syrup
For serving
- 1 bottle 90+ Cellars Lot 42 Pinot Grigio
Instructions
- Mix the maple tahini dressing by whisking all ingredients together with a bowl with a fork or pulsing in a food processor or blender. Add more water as needed to thin dressing to reach desired consistency. Refrigerate until ready for use.
- To make the salad, toss the baby spinach, cooked quinoa, sliced peaches, and pecans in a large bowl. Divide the mixture between bowls and dress with maple tahini dressing. Serve immediately!
- Store the leftovers separately in an airtight container for 1-2 days, but this salad is one that is best enjoyed fresh!
- Enjoy with a glass of Pinot Grigio for a fun summer pairing.
Notes
Cook time indicates time to cook quinoa on the stovetop!
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free