Nectarine Quinoa Salad

The perfect summer side dish for all your BBQs, parties and potlucks! - recipe on

If you like sweet and savory salad, raise your hand! {me! me! me!} Well, you’re in luck, I have just the perfect one for you today 😉

Last year, I discovered that I actually liked quinoa (read the story + a few facts about quinoa here) and never looked back since. I like it warm and I like it cold. And it makes perfect salads = filling, healthy and delicious.

The perfect summer side dish for all your BBQs, parties and potlucks! - recipe on

Now, we need to talk about fruits in salad. Have you ever tried that? I mean, if you didn’t, stop everything you’re doing NOW and run to the kitchen. Or if you don’t want to be that dramatic and food is not your #1 priority, at least fit this yummy yum nectarine quinoa salad in your menu this week.

You might be surprised and fall in love. Or if you already know that sweet + savory are a winning salad combination, then, you’ll fall in love all over again. Now, if you’d excuse me, I have very important things to attend to – which are: finish my lunch and go for seconds, obviously.

The perfect summer side dish for all your BBQs, parties and potlucks! - recipe on

Nectarine Quinoa Salad

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 283 kcal


  • 1/2 cup uncooked quinoa any variety - or 1 cup cooked quinoa
  • 1 cup chicken stock or vegetable stock for vegetarians
  • 2 handfuls arugula rocket
  • 1 large nectarine pit removed, cut into cubes - you can also use a peach
  • 2 tbsp red onion chopped
  • 2 tbsp fresh cilantro leaves roughly chopped
  • 2 tbsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • salt and freshly cracked black pepper to taste


  1. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and spread on a baking sheet or large plate to allow quinoa to cool down quickly. (This will make a little bit more cooked quinoa than what you will need for the salad).
  2. Combine cooked quinoa (1 cup), arugula, nectarine, onion and cilantro in a large bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss to combine and serve.

Recipe Notes

TO MAKE MORE: simply double the ingredients

Nutrition Facts
Nectarine Quinoa Salad
Amount Per Serving (1 /2)
Calories 283 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 179mg8%
Potassium 581mg17%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 10g20%
Vitamin A 735IU15%
Vitamin C 13.4mg16%
Calcium 52mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Clean Eating Dairy Free Gluten free Quick & Easy Meals Recipes Refined Sugar Free Salads Side dishes Summer Recipes Under 300 cal Vegan Vegetarian
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