Sorry for the lapse in posts! I really have no excuse except that August was full of trips, saying goodbye to friends before they left for school, and getting ready for classes. Now that school has started, I've been busy with classes and work. 
I made this salad during the summer with my friend Marisol. While I was initially skeptical of the combination of peaches and quinoa, the sweet and savory truly make the salad quite delicious. 
  • 1⁄2 cup quinoa 
  • 2 peaches, quartered (can be cut into smaller pieces)
  • 2 tbsp olive oil 
  • 2 cups butter lettuce or arugula 
  • 1⁄2 cup almonds or walnuts
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons crumbled feta (optional)
  • Black pepper to taste


  • Add one cup of quinoa and two cups of water to a saucepan over high heat. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes.
  • Coat peach quarters in 1 tbsp olive oil and cook in grill pan over medium-high heat until fruit begins to caramelize.
  • Throw in the almonds or walnuts with the peaches until they are warm and toasted. 
  • Toss quinoa, peaches, dried cranberries, and nuts. Place over lettuce
  • Drizzle remaining olive oil, sprinkle black pepper and feta, and serve.

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