Peach Quinoa Brown Rice Arugula Salad
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Enjoy a fresh take with the Peach Quinoa Brown Rice Arugula Salad. This salad brings together sweet peaches, nutty quinoa, hearty brown rice, and peppery arugula for a bowl packed with balanced flavor and texture. Ideal for meal prep or as a light lunch, this dish stands out for its wholesome ingredients and vibrant colors. Try it as a new addition to your salad rotation. You can mix and match ingredients to suit your taste or dietary needs, and it’s naturally gluten-free and vegetarian.
Why You’ll Love This Peach Quinoa Brown Rice Arugula Salad
Are you tired of the same old boring salads? Do you want to add a little bit of excitement and variety to your meals? Look no further! Introducing the Peach Quinoa Brown Rice Arugula Salad – a delicious, nutrient-packed dish that will leave your taste buds wanting more. With a perfect balance of sweetness, crunch, and tanginess, this salad will become your new go-to meal.
Quick and easy to throw together! This dish is not only delicious but also packed with nutrients to keep your body and taste buds happy. Plus, with these simple variations, you can elevate your salad game and wow your taste buds every time.
Ingredients You Need
Peach Quinoa Brown Rice Arugula Salad recipe
- 4 cups fresh arugula
- 1 cup cooked quinoa (white or tri-color)
- 1 cup cooked brown rice
- 2 ripe peaches, diced (fresh or thawed frozen)
- ½ cup chopped pecans (toasted for extra flavor)
- ¼ cup pumpkin seeds
- ½ cup dried cranberries
- ¼ cup crumbled vegan feta cheese
Easy Homemade Dressing
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice or orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons agave nectar or maple syrup
- Salt and pepper to taste
Instructions How to Make Peach Quinoa Brown Rice Arugula Salad
Make the Salad
- In a large bowl, combine cooked quinoa, cooked brown rice, arugula, peaches, pumpkin seeds, nuts, cranberries and arugula.
Make the dressing
- Whisk together olive oil, citrus juice, mustard, honey, salt, and pepper. Drizzle salad with dressing and toss gently to coat.
Storing Salad
- Serve or chill: Enjoy immediately or refrigerate for up to 3 days. Add nuts just before serving to keep them crunchy.
More Variations for Your Healthy Peach Quinoa Brown Rice Salad
- Swap out the quinoa or brown rice for couscous or farro for a heartier texture and deliciously nutty flavor.
- Add some grilled tofu for a protein-packed meal that will keep you full and satisfied.
- Switch up the greens and try adding some spinach or kale for an extra boost of vitamins and minerals.
- Toss in some sliced almonds, golden raisins or almonds for a satisfying crunch and burst of sweetness.
- For a creamy and tangy finish, drizzle some balsamic vinaigrette or a vegan yogurt dressing over the top.
- Buy already cooked rice or quinoa to make this vegan salad easier for prep for your peach salad recipe. Minute Rice has these.
With these simple variations, your Healthy Peach Quinoa Brown Rice Arugula Salad will become a go-to favorite for any salad lover. So what are you waiting for? Get creative and make your next vegan salad a showstopper!
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Peach Quinoa Brown Rice Salad
Ingredients
PEACH QUINOA BROWN RICE ARUGULA SALAD RECIPE
- 4 cups fresh arugula
- 1 cup cooked quinoa white or tri-color
- 1 cup cooked brown rice
- 2 ripe peaches diced (fresh or thawed frozen)
- ½ cup chopped pecans or almonds toasted for extra flavor
- ¼ cup pumpkin seeds
- ½ cup dried cranberries
- ¼ cup crumbled vegan feta cheese
EASY HOMEMADE DRESSING
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice or orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons agave nectar or maple syrup
- Salt and pepper to taste
Instructions
Instructions How to Make Peach Quinoa Brown Rice Arugula Salad
MAKE THE SALAD
- In a large bowl, combine cooked quinoa, cooked brown rice, arugula, peaches, pumpkin seeds, nuts, cranberries and arugula.
MAKE THE DRESSING
- Whisk together olive oil, citrus juice, mustard, honey, salt, and pepper. Drizzle salad with dressing and toss gently to coat.
STORING SALAD
- Serve or chill: Enjoy immediately or refrigerate for up to 3 days. Add nuts just before serving to keep them crunchy
