Peachy Keen Summer Quinoa

This summer quinoa salad is just peachy! It is best in August when peaches are perfectly ripe and at their prime.


  • 2 Cups uncooked quinoa
  • 4 cups water
  • 1 cup hot water
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 tbsp olive oil
  • 2 peaches, pitted and chopped
  • 1/2 cup sundried tomatoes
  • 1 clove garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • Sea salt & pepper to taste



  • Soak sundried tomatoes in 1 cup hot water for at least 30 minutes until they are softened. Remove from water and finely chop.
  • Mix 2 cups quinoa and 4 cups water into a pot. Bring to a boil, then reduce heat and cover. Stir occasionally until cooked
  • Heat 1 tbsp olive oil in frying pan on medium-high heat. Sautee onions, garlic and bell peppers until softened. Approx 8 minutes. Add pre-soaked and chopped sundried tomatoes. Add cumin and chili powder and sautee for 1-2 more minutes.
  • In a large bowl mix the cooked quinoa with the remaining 2 tbsp olive oil, the sauteed veggies, and the chopped peaches.
  • Add sea salt and pepper to taste
  • Refrigerate to cool before serving

Enjoy as a side dish or a main! Store leftovers in the fridge for up to one week.

Tip: If you don’t have the time to pre-soak the sundried tomatoes, a good alternative is to use 1/4 cup capers instead