This Stone Fruit Quinoa Salad is full of summer’s best produce! Plums, peaches, nectarines, apricots, and basil mixed with quinoa. Toss the salad in a honey lime dressing for a healthy summer side dish!
You guys I think Colorado is confused again. This whole week it’s been cloudy, rainy, and even a little cold. I feel ridiculous saying this, but I had a sweatshirt on twice this week, what the heck! It’s July and yet it’s been feeling more like September. Slow down mother nature I’m definitely not ready for fall!
I was just starting to get color back in my skin, my beautiful running and biking tan lines have returned (enter sarcasm here), and I’m by no means ready to return to my yoga pants and sweatshirt days! Luckily, the weather forecast says the sun should be returning this weekend along with warm weather. Hopefully that’s true and I don’t have to grill in the rain again with my husband trying to hold an umbrella over me so the food and I don’t get soaked.
Enough about the weather. Let’s talk about this Stone Fruit Quinoa Salad. Stone fruit is finally in season and that means all the juicy nectarines, peaches, apricots, and plums are popping up in the stores. I love the beautiful colors of the fruit and they turn this quinoa salad into a rainbow of oranges, reds, and yellows.
I made a delicious honey lime dressing to go on this stone fruit quinoa salad. If you want to make the salad vegan, simply substitute maple syrup for the honey. The dressing is light, tangy, and fresh paired with the earthy quinoa and sweet fruit.
Since I have a ton of basil growing in my garden right now, I added it in as well. If you don’t have basil or don’t like it omit it or substitute with fresh mint instead. This salad is a great side dish along with your favorite grilled meat. It would be amazing with this Honey Lime Salmon. Thanks to all the protein in the quinoa, this salad also works as a vegetarian main dish lunch or dinner.
More Summer Salads
Stone Fruit Quinoa Salad
- 1 cup uncooked quinoa, cooked according to package instructions
- 1 plum, diced
- 1 nectarine, diced
- 1 peach, diced
- 2 apricots, diced
- 2 tablespoons chopped fresh basil
Honey Lime Dressing
- 1/2 teaspoon lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons honey, maple syrup to make recipe vegan
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
- Cook the quinoa according to package instructions and let it cool completely. Dice all of the fruit and chop the basil, then mix it gently into the cooled quinoa.
- In a glass measuring cup or small bowl whisk together the honey lime dressing ingredients. Pour the dressing over the salad and toss everything together. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 49g Fiber: 5g Sugar: 19g Protein: 7g