Quinoa Snap Pea Salad with Peaches + Mint

[vc_row][vc_column][vc_column_text]Quinoa paired with fresh, sweet snap peas and peaches gives this salad tons of texture and delectable flavor.

Feel free to use nectarine or apricots if you do not like peaches. You can also substitute the apricot nectar for peach nectar in the dressing.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5359″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]

  • 2 cups cooked quinoa
  • ½ cup roughly chopped snap peas
  • 1 ripe peach, pitted and chopped
  • 1 cup chickpeas, drained & rinsed
  • 1 scallion, thinly sliced
  • ½ red or orange bell pepper, de-seeded + diced
  • 3 tablespoons freshly chopped mint
[/vc_column_text][vc_column_text]Place all ingredients into a large bowl and toss with Apricot Vinaigrette. Serve room temperature or chilled.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_empty_space][vc_text_separator title=”APRICOT VINAIGRETTE”][vc_column_text]
  • ¼ cup apricot nectar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons grade B maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
[/vc_column_text][vc_column_text]Blend all ingredients together until smooth.[/vc_column_text][/vc_column][/vc_row]

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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