Peach, Basil & Goat Cheese Quinoa Salad

Peach, Basil & Goat Cheese Quinoa Salad

Summer is in full swing, and I got the bug to make a batch of summery food this week.  It all culminated into one productive morning with a lot of over ripe peaches that were left in our fridge when we had to unexpectedly make another trip to Florida two weeks ago for my grandmother’s funeral.  It was great to be with family and celebrate her life knowing she is no longer suffering.  She was a great example of a woman who made her family and her faith in God a priority, kept an immaculate home, cooked amaaaaazing food and pursued a successful career later in her life.  What an example to follow!

I’ve been saying I’m going to make quinoa for a while and keep procrastinating for some reason.  After all the eating on the road and having fried chicken at my father-in-law’s (best fried chicken ever!), I think I was craving something on the lighter and healthier side.

I started by cooking 2 cups of dried quinoa in my rice cooker.  If you haven’t tried this, it’s so easy!  Just use the same water to grain ratio you use for rice.  If you don’t have a rice cooker, you can cook on the stove according the package cooking instructions.  I used 2 cups cooked for this recipe even though it yielded about 3 cups cooked.  I am going to use the rest to make a “tabouleh” with tomatoes, basil and parsley from my garden.


Add 1 cup of peeled and diced peaches.


Add 1/4 cup of basil chiffonade.


Add 1/3 cup of goat cheese crumbled with a fork and stir.


Drizzle 1/8-1/4 cup of balsamic vinegar dressing.  I like Ken’s Honey Balsamic.  It’s not as strong as regular balsamic vinaigrettes, so I used more of it.

DSC_0458 (3)

Mix well to incorporate salad dressing.  Garnish with some extra goat cheese and dressing if desired.

Peach, Basil & Goat Cheese Quinoa Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


Peach, Basil & Goat Cheese Quinoa Salad


  • 2 cups cooked quinoa
  • 1 cup peeled and diced peaches
  • 1/4 cup basil chiffonade
  • 1/3 cup of goat cheese
  • 1/8-1/4 cup balsamic vinegar salad dressing
  • extra goat cheese and salad dressing if desired


  1. Place quinoa, peaches, basil and goat cheese in a medium size bowl and stir together.
  2. Drizzle salad dressing over mixture and stir well.
  3. Serve with extra goat cheese and dressing if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


After making it, I ate it by itself for a light but protein-packed lunch option.  Tonight, John grilled steaks and we had it with them as a side dish.  It made a great light and healthy side rather than baked potatoes with butter and sour cream, although I like those too.  I just drizzled a little dressing to freshen it up.  It is kind of like having dessert with your steak!

Enjoy some of summer today!



  1. Mary E Williams says:

    I am going to make this salad today. It looks delicious!! You are correct about Frank’s fried chicken. We often get to eat some of it when he comes to Tupelo for a visit.

    • I hope you enjoy it, Mary Elizabeth! We are moving back to Florida, so we will be able to make a trips to Mississippi instead of just to Florida to see all of you out there. :)

Leave a Reply