Muggy Morning Quinoa Salad with Grilled Peaches

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A light, protein-packed salad with quinoa, grilled peaches, and a tangy lemon-herb dressing to combat Toledo's humid mornings. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs quinoa, peaches, spinach into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked quinoa
• 2 medium, grilled and sliced peaches
• 4 cups, chopped spinach
• 1 small, diced cucumber
• 1/2 small, thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp, chopped dill
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup uncooked quinoa and cook in a pot with 2 cups water over medium heat until tender, 15-20 minutes. Fluff with a fork and let cool.
2. Step 2: In a large bowl, combine 4 cups chopped spinach, 1 small diced cucumber, 1/2 small thinly sliced red onion, and the cooled quinoa.
3. Step 3: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper. Pour over the salad and toss until evenly coated. Top with grilled peach slices.