Quinoa Stone Fruit Salad

By Jessica Hylton - - Updated

This Quinoa Stone Fruit Salad is a beautiful summer salad loaded with peaches and plums and drizzled with a maple lime dressing that comes together in just 20 minutes!

Quinoa stone fruit salad on a white dish with a wooden spoon on the side.

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Every single thing in this Quinoa Stone Fruit Salad worked together, and I have a story to prove it.

To down shot of quinoa stone fruit salad on a square plate with slices of peach on the side.
Cue me, three hours out of town, lost and desolate, starving. Okay, that’s minus the lost and desolate part since I was perfectly fine (added for dramatic effect). I did find myself in a situation where the vegetarian lunch options were almost non-existent, and so, SO happy that my wise mother advised me that I should probably pack lunch. If I was in a tv high school lunch scene, I would pull out my sad brown paper bag and eat my boring salad.

Not here friends.

Overhead shot of quinoa stone fruit salad on a square white plate with a fork on the side.

In this happy scenario, I pulled out my fluffy stone fruit quinoa salad, loaded with fresh peaches, plums, grapes, basil and feta cheese. Not only was I smiling from ear to ear, but I truly got to appreciate just how delicious this salad really was. The quinoa is cooked then drizzled with a maple lime dressing. This takes it from savoury to a delicious sweet and tangy salad base ready for any toppings truly. Add in the delicious fruity punches of peaches, plums and grapes and you’ve got an amazing salad.

But wait, there’s more! The crunch of the pecans, and the creamy tanginess of the feta just rounds this off so well. It’s a perfectly filling, summery and delicious salad that you kind of need to go and make before summer is over.

Let this salad save your life too. Okay, maybe not your life, but at least let it save your lunches and light dinners.
Top down shot of quinoa stone fruit salad with wooden utensils on the side.

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 If you try this Quinoa Stone Fruit Salad, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
 
This Quinoa Stone Fruit Salad is a beautiful summer salad loaded with peaches and plums and drizzled with a maple lime dressing that comes together in just 20 minutes! via https://jessicainthekitchen.comThis Quinoa Stone Fruit Salad is a beautiful summer salad loaded with peaches and plums and drizzled with a maple lime dressing that comes together in just 20 minutes! via https://jessicainthekitchen.com

 

Top down shot of white plate with quinoa stone fruit salad.

Quinoa Stone Fruit Salad

This Quinoa Stone Fruit Salad is a beautiful summer salad loaded with peaches and plums and drizzled with a maple lime dressing that comes together in just 20 minutes!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings
Course 30 Minute Meals, Dinner, Lunch, Salads
Cuisine American
Ingredients
  • 3 cups quinoa cooked
  • 2 tablespoons agave nectar/maple syrup
  • Juice of one lime
  • 1 peach pit removed and sliced
  • 1 plum pit removed and sliced
  • 1 bunch grapes about 1/3 cup, sliced
  • 1/4 cup chopped pecans
  • 1/4 cup almond feta or tofu feta or other vegan feta
  • Basil for garnish
Instructions

Instructions

  • While the quinoa is cooking, slice the peach and the plum, set aside.
  • When quinoa is finished cooking, drizzle in the agave nectar and lime juice and stir and fluff together.
  • Add in the other ingredients and stir to combine.
  • Garnish with basil and serve.
NOTES
Notes:
This recipe is naturally gluten free.
To cook quinoa -> How to Cook Quinoa.
MAKE IT VEGAN: Remove the feta cheese or substitute vegan feta cheese.
HOW TO STORE: Store the quinoa salad in an airtight tupperware container in the fridge for up to 5 days. This salad can be served cold or slightly warmed.
To mix it up, you could also easily used grilled or roasted peach/plum slices. You can also use apricots or nectarines in addition to or instead. This recipe can be easily doubled.

Nutrition

Calories: 788kcal | Carbohydrates: 132g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 1206mg | Fiber: 15g | Sugar: 18g | Vitamin A: 263IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 9mg
by Jessica
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Recipe Rating




11 comments

  1. I had a similar quinoa salad a couple of days ago too. Love your version with different kinds of stone fruits.

  2. basil has my HEART when it comes to herbs. i wish i had a garden cause i’d grow that stuff all year haha. this looks amazing, i love how bright and beautiful the plum and peach look.

  3. I can’t get enough of peaches and plums during the Summer so this fruit salad sounds perfect!

    • Jessica says:

      Thanks Pamela!! The peaches and plums ARE amazing this summer aren’t they?!

  4. I fell in love with basil, too! – as well as peaches – AND quinoa salads!! So this creation was made for me. This is the perfect summer dish 🙂

  5. geet says:

    This looks taste sensational! thank you so much for sharing this. I will try this out for sure. cheers!

  6. Katy says:

    5 stars
    Great Summer Recipe!!

    I work outdoors during the summer, so I am always looking for light & refreshing salads to make for lunch that won’t pull me down in the heat. This was perfect! I had farro on hand (and personally don’t love quinoa because of how small and messy it can get) so I used that, as well as some dinosaur pluots, a plum, and a nectarine. I had enough fruit that I didn’t need the grapes, but I don’t doubt they would have been a nice addition. Maple syrup (the real stuff) went well with the lime as a sauce/dressing, and I plucked some basil leaves from my garden and chopped them up to add. The feta gave it a little creaminess while the pecans added chewy crunch. Will definitely remember this recipe! I think mint in place of the basil might also be nice…

  7. Carrie says:

    5 stars
    We had this salad for a light dinner and simply adored it! So easy to throw together with all of summer’s bounty. I used agave nectar because I’m not a fan of maple syrup, and we cut some basil from the garden to garnish. Perfection! Already ready to make it again 🙂

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