Name: Quinoa Salad with Feta & Peaches
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tbsp olive oil; 3 tbsp freshly squeezed lemon juice; 2 tbsp apricot jam; Pinch of kosher salt; 5 oz mixed greens; 2 cups sliced peaches or strawberries; 1 cup walnuts, chopped; 1/3 cup golden raisins (or dried cranberries/cherries); 3/4 cup feta cheese; 1 1/2 cups cooked quinoa; 1/2 small red onion, thinly sliced

Why You’ll Love This Recipe

I love this salad because it’s simple yet feels special. The combination of textures creamy feta, crunchy walnuts, chewy quinoa, and juicy fruit keeps it interesting with every bite. It’s versatile enough to enjoy as a light main dish, a side, or even to bring to a picnic. I also like that it’s easy to swap ingredients depending on the season or what I have on hand.

Ingredients

For the lemon apricot vinaigrette:
2 tbsp olive oil
3 tbsp lemon juice, freshly squeezed
2 tbsp apricot jam
pinch of kosher salt

For the salad:
5 ounces mixed greens
2 cups sliced peaches or strawberries
1 cup walnuts, chopped
⅓ cup golden raisins (or dried cranberries/cherries)
¾ cup feta cheese
1 ½ cups cooked quinoa
½ small red onion, thinly sliced

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I whisk together the olive oil, lemon juice, apricot jam, and a pinch of salt until smooth to make the vinaigrette.
In a large bowl, I combine the mixed greens, quinoa, peaches, walnuts, raisins, feta, and red onion.
I drizzle the vinaigrette over the salad and toss gently until everything is coated.
I serve immediately, or chill for 10–15 minutes to let the flavors meld.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep, especially if I have cooked quinoa ready to go.

Variations

Sometimes I swap peaches for nectarines, plums, or strawberries. I also like using pecans or almonds instead of walnuts. For a more savory twist, I’ve added avocado or cucumber. If I want extra protein, I top the salad with grilled tofu or chickpeas.

Storage/Reheating

I keep the salad (without dressing) in an airtight container in the fridge for up to 2 days. I store the vinaigrette separately and toss it in just before serving so the greens stay fresh. Since it’s a cold salad, I don’t reheat it I enjoy it straight from the fridge.

FAQs

Can I make this salad ahead of time?

Yes, I prepare all the components in advance and assemble just before serving.

What’s the best way to cook quinoa for salad?

I cook it in vegetable broth for extra flavor, then let it cool completely before using.

Can I use dried peaches instead of fresh?

Yes, but I prefer fresh peaches for juiciness and brightness.

Can I make this salad vegan?

Yes, I simply leave out the feta or replace it with vegan feta.

What if I don’t have apricot jam?

I substitute peach or orange marmalade for a similar sweetness.

How can I make this salad more filling?

I add chickpeas, lentils, or grilled tofu for extra protein.

Can I use spinach instead of mixed greens?

Yes, baby spinach or arugula both work really well.

Do strawberries work just as well as peaches?

Yes, strawberries give it a slightly different but equally refreshing taste.

How long does the vinaigrette last?

I keep it in the fridge for up to 5 days in a sealed jar.

Can I serve this as a main dish?

Yes, with quinoa and nuts, it’s hearty enough for a light main meal.

Conclusion

This Quinoa Salad with Feta & Peaches is one of my favorite salads to enjoy when I want something light, flavorful, and beautiful on the table. I love how the sweet fruit, tangy feta, and nutty quinoa all balance each other, and the lemon apricot vinaigrette takes it over the top. It’s fresh, versatile, and perfect for both everyday meals and special occasions.