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Peach and Citrus Quinoa Salad Bowl
Sweet peaches and bright oranges meet nutty, tender quinoa in this vibrant grain bowl. You'll love how the creamy avocado balances the crisp fresh vegetables and sweet corn. It's a colorful, produce-packed dish that works beautifully as a standalone meal or a bright side for grilled proteins. A final sprinkle of chia seeds brings just the right amount of texture to finish it off.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1 cup quinoa soaked overnight
- 2 cups water
- 1/2 tsp. salt
- 2 cups fresh vegetable mix
- 1 sliced avocado
- 1/2 cup canned corn kernels
- 1 sliced peach
- 1 sliced orange
- 1 tbsp. chia seeds
Instructions
- 1Rinse the soaked quinoa thoroughly under cold running water. This removes the natural saponin coating that can make the grains taste bitter.
- 2Place the rinsed quinoa in a pot with the water and salt. Bring the mixture to a boil, then reduce the heat and cook for 12 minutes.
- 3Combine the fresh vegetable mix, sliced avocado, sliced peach, sliced orange, and canned corn in a large serving bowl.
- 4Add the cooked quinoa to the bowl with the fruits and vegetables, tossing gently to combine. Sprinkle the chia seeds over the top right before serving.
Notes
- Prep: The quinoa needs to soak overnight, so plan ahead. If you forget, rinse it very well in warm water before cooking to remove bitterness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The avocado will brown slightly but still tastes great.
- Make ahead: Cook the quinoa a day in advance and store it in the fridge to make assembly even faster.