Peach Cucumber Quinoa Salad

This is a fantastic protein-pack, supper-worthy salad.  You can sub quinoa for couscous or bulgar.  I like to add gorgonzola cheese to mind as well.


  • 2 cup(s) quinoa, cooked and cooled
  • 2 cup(s) Water
  • 1 English Cucumber, remove middle, small dice
  • 2 Ripe Peaches, small dice
  • 1 pint(s) Cherry Tomatoes, quartered
  • 0.5 cup(s) Fresh Basil Leaves, finely chopped
  • 2 tablespoon(s) White Balsamic Vinegar
  • 1 tablespoon(s) Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 can(s) (15-ounce) Chickpeas, rinsed and drained
  • 1 head(s) Bibb Lettuce, torn into bite size pieces


In large bowl, whisk vinegar and oil. Add lettuce and toss until well coated.  Then add cucumber, peaches, tomatoes, and chickpeas.  

Add basil, salt, and pepper to quinoa and fluff with fork.  Add to lettuce and tossing until well combined.  

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