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a bowl of peach quinoa salad on a blue table.

Late Summer Peach Quinoa Salad with Fresh Mint and Pistachios

This summer peach quinoa salad is the perfect thing for a late summer dinner and the leftovers are perfect for lunch the next day. It's bright and zesty and loaded with refreshing herbs. Make this when the peaches are at their peak!
4.50 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Course Dinner, Lunch
Cuisine Vegetarian
Servings 4 servings
Calories 194 kcal


For the quinoa

  • 120 grams quinoa (2/3 cup)
  • 330 millilitres water (1 1/3 cup)
  • 1/2 teaspoon salt

For the salad

  • 3 each peaches (medium size)
  • 1 each small red onion
  • 2 each limes
  • 1 teaspoon salt
  • 1/3 bunch fresh parsley (1/4 cup chopped)
  • 1/3 bunch fresh mint (1/4 cup chopped)
  • 3 Tablespoons extra virgin olive oil
  • 100 grams pistachios (1/3 cup chopped)


  • Rinse the quinoa in a sieve under cold water and add it to a small pot. Then add the water and a pinch of salt. Bring to a boil uncovered, then reduce the heat to medium low, cover with a lid, and allow to cook for 17-20 minutes. Remove the lid and allow it to cool completely.
  • Peel and thinly slice the red onion and put them in your serving bowl.
  • Zest the limes and set the zest aside. Then, cut the limes in half and squeeze the juice into the serving bowl and toss with the onions.
  • Roughly chop the peaches, parsley, and mint, and add them to the serving bowl along with the cooled quinoa, olive oil and salt.
  • Top with the chopped pistachios and serve.


Calories: 194kcalCarbohydrates: 42.4gProtein: 6.1gFat: 2.3gSodium: 977.2mgSugar: 12.5g
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