Name: Strawberry-Peach Quinoa Salad with Cucumber, Goat Cheese & Pistachio
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 small pkg fresh mint; 1 ½ (113 g) logs goat cheese; 3 lemons; 3 peaches; 1 cup pistachios, unsalted; 1 ½ cups quinoa; 2 shallots; 1 ½ (454 g) pkgs strawberries; black pepper; extra virgin olive oil; salt

Strawberry-Peach Quinoa Salad with Cucumber, Goat Cheese & PistachioStrawberry-Peach Quinoa Salad with Cucumber, Goat Cheese & Pistachio — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 small pkg fresh mint

1 ½ (113 g) logs goat cheese

3 lemons

3 peaches

1 cup pistachios, unsalted

1 ½ cups quinoa

2 shallots

1 ½ (454 g) pkgs strawberries

black pepper

extra virgin olive oil

salt

Instructions

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice lemons into a large bowl.

Peel and mince shallots. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

Trim and slice strawberries lengthwise into ¼-inch thick pieces. Add to the bowl with the dressing.

Trim and medium dice cucumbers. Add to the bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice the flesh and add to the bowl.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Roughly chop pistachios and add to the bowl.

Crumble goat cheese into the bowl and set aside.

When the quinoa is done, transfer to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes. Once cool, add to the bowl and stir to combine the salad.

To serve, divide the salad between plates or bowls. Enjoy!

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