This bright and tangy salad pairs smoky grilled peaches with nutty quinoa and a zesty tahini-lemon dressing for a perfect summer meal.

Scale

2 large peaches, halved and pitted

1 cup cooked quinoa

4 cups mixed greens (spinach, kale, arugula)

1/4 cup red onion, thinly sliced

1/3 cup cucumber, chopped

1/4 cup crumbled feta or dairy-free cheese

1/4 cup roasted sunflower seeds

1/4 cup fresh mint, chopped

Optional: grilled chicken, chickpeas, or tofu

Dressing: 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 tbsp olive oil, pinch salt

Grill halved peaches for 3–5 minutes face down until charred; cool and slice.

Toss greens with half the prepared dressing to tenderize.

In a separate bowl, mix cooked quinoa, onion, mint, and cucumber with remaining dressing.

Layer greens in a bowl, top with quinoa mix, sliced peaches, feta, and sunflower seeds.

Serve chilled or at room temperature.

Use almond butter instead of tahini for a nuttier finish.

Great for meal prep—store components separately and assemble when ready to eat.

Keywords: summer quinoa salad, grilled peach salad, tahini dressing salad