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Grilled peach and quinoa salad

With Vegetable Broth
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
1 hour
Grilled peach and quinoa salad

We absolutely love this salad. It's really easy to prepare but looks and tastes super sophisticated because it combines some seriously delicious flavours and textures. It's light and fresh but also comforting and wholesome, the perfect in-between season meal when you just don't know what you feel like eating (or how to dress).

We have used Quinoa as our base for this salad. We don't get tired of this superfood as it contains a complete protein profile and is packed with micronutrients. The asparagus provides a source of folate, vitamin C, vitamin E and iron, plus most of your B vitamins. It's a great source of fibre, and antioxidants (including some awesome polyphenol call quercetin). Peaches provide a source of vitamin C, Niacin and antioxidants, but most importantly, they taste amazing and chargrilling them brings out delicious caramel tones (and makes you look really fancy!). Pepitas have been included to provide some crunch, but also for their added protein, vitamins and minerals. And obviously, goat's cheese is added because it's goat's cheese - enough said! (But if you must know, it also provides complete protein, calcium and vitamin A). 

Enjoy! 

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 5 Peaches
  • 3 bunches baby asparagus, trimmed, blanched, and refreshed
  • 3.5 oz soft goat's cheese, crumbled
  • Watercress sprigs, to serve
  • Cracked black pepper, for sprinkling
  • 2 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • ¼ cup water
  • 2 cups White Quinoa
  • 2 tbsp Vegetable Broth Garden Veggie 
  • ½ cup Pepitas

1. Cook your quinoa to packet instructions, mix in Veggie Broth then when ready set aside to cool.

2. Heat up a chargrill pan. While coming up to heat, chop your peaches to desired size, before placing flesh side down on chargrill.

3. To make the pomegranate dressing, place the pomegranate molasses, oil and water in a bowl and whisk to combine.

4. Place the cooled quinoa and half the dressing in a bowl and toss to combine. Divide among bowls and top with asparagus, goats cheese, grilled peaches, pepitas and watercress. Drizzle with the remaining dressing and sprinkle with pepper to serve.