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Peach and Citrus Quinoa Salad Bowl
One cup of quinoa soaks overnight before cooking in two cups of salted water — the soak shortens the actual cook time and gives the grains a cleaner flavor. Sliced peach and orange bring stone fruit sweetness alongside fresh vegetable mix, canned corn, and a sliced avocado arranged over the cooled grains. A tablespoon of chia seeds scattered on top adds a fine crunch without competing with the fruit. Total time is about 8.5 hours including overnight soaking; active prep is under 20 minutes.
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.
Recipe Details
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