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Peach and quinoa salad

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For your next dinner party, treat your guests to this Peach and quinoa salad. Perfect as a side, it's packed with tangy and nutty flavours everyone will enjoy.

  • Serves8
  • Cook time20 minutes
  • Prep time15 minutes, + cooling & 30 mins soaking time
Peach and quinoa salad


  • 2 tsp olive oil
  • ½ cup (100g) quinoa
  • 75g baby rocket leaves
  • 150g dried apricots, cut into strips
  • 2 small celery sticks, thinly sliced
  • 1 ripe white peach or nectarine, pitted, cut into thin wedges
  • 2 spring onions, thinly sliced diagonally
  • ⅓ cup (60g) pecan halves, toasted, chopped


  • ¼ cup (40g) dried currants
  • 2 tbs balsamic vinegar
  • 2 tbs tawny port (optional)
  • 1 orange, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • ¼ cup (60ml) extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the vinaigrette, combine the currants, vinegar, port, if using, 1 tbs orange rind, 2 tbs orange juice, 1 tbs lemon rind and 2 tbs lemon juice. Let soak for 30 mins. Stir in the oil. Season with salt and pepper.
  2. Step 2

    Heat the oil in a small saucepan over medium-high heat. Add the quinoa and cook, stirring, for 2 mins or until quinoa is toasted. Add 1 cup (250ml) water and bring to the boil. Cover, reduce heat to low and simmer for 15 mins or until quinoa has absorbed liquid and is tender. Turn off heat, uncover and cool completely.
  3. Step 3

    Arrange the quinoa over a large platter. Top with the rocket, apricots, celery and peach or nectarine. Drizzle with vinaigrette. Sprinkle with spring onions and pecans.