Quinoa Stone Fruit Salad

Why You’ll Make Quinoa Salad All Summer Long

When stone fruit is in season, you’re going to want to take advantage and put this salad on the menu! I’ve been making this recipe for years now, sometimes exactly as written below, and other times with different fruits, herbs, nuts, and dressings. It’s always ready to impress!

• Fresh and seasonal. Juicy, fresh stone fruit is one of the highlights of summer! (I also love it for peach sangria and grilled peaches.)
• Perfect balance of flavours. Sweet fruit, tangy lime, salty feta, and crunchy nuts all work together to bring contrasting (but complementary) flavours and textures to the salad.
• Great for meal prep. This recipe holds up well in the fridge, making it ideal for lunches or make-ahead sides.

Notes on Ingredients

Here’s what you’ll need to make this quinoa stone fruit salad. Scroll down to the recipe card for exact measurements and full instructions.

• Quinoa – Here’s how to cook quinoa.
• Maple syrup or agave – Date syrup would also work if you have it on hand.
• Lime juice – Be sure to use fresh lime juice, not bottled, which has a flatter flavour.
• Peach and plum – Use ripe, juicy fruit. We’re not adding a sugary-sweet dressing, so if the fruit is under-ripe and sour, there’s nothing to temper that.
• Grapes – Or for an all stone fruit salad, swap in pitted cherries.
• Pecans – For a nut-free version, you can omit these, or add pepitas for crunch instead.
• Vegan feta – Adds creaminess and a tangy contrast to the sweet fruit. I love my homemade vegan feta, but store-bought is fine too.
• Basil – A fresh, fragrant garnish that adds a lovely herbaceous flavour. Mint would also work well!

How to Make Quinoa Stone Fruit Salad

Below you’ll find step-by-step photos showing the process of making this salad, but the full instructions are in the recipe card at the bottom of the post.

• Cook the quinoa. Prepare the quinoa according to package instructions, then let it cool slightly.
• Prepare the fruit. Slice the peach, plum, and grapes while the quinoa cooks.

• Season the quinoa. Once cooked, drizzle in the maple syrup and lime juice, then fluff to combine.
• Assemble. Add the fruit, pecans, and vegan feta, then gently toss everything together.
• Finish. Garnish with fresh basil and serve.

Variation Ideas

Here are a few ways to make this quinoa stone fruit salad your own.

• Try grilled fruit. Grilling or roasting the peaches and plums adds a deeper, caramelised flavour.
• Switch up the fruit. Use nectarines, apricots, pluots, plumcots, or cherries depending on what looks good at the farmers market or grocery store!
• Add greens. Toss in arugula or spinach to bulk up your salad even more.
• Make it heartier. Add chickpeas (or crispy roasted chickpeas) for extra protein.

Serving Suggestions

Serve this quinoa stone fruit salad as a light lunch, a side dish for summery mains like this caprese sandwich, or bring it to a picnic or potluck with pineapple cucumber salad and other summer salad recipes.

Storage

Store this quinoa salad in an airtight container for up to 5 days. It can be enjoyed cold or gently warmed before serving.

More Fresh Vegan Salad Recipes

• Farro Salad
• Edamame Salad With Ginger Garlic Dressing
• Vegan Nicoise Salad
• Cowboy Caviar