Like a winter squash, in well, winter, a peach is one of those foods that perfectly compliments the summer season.  On its own or on a skewer, it’s hard to go wrong when it’s juicy and delish.   But since temperatures are on the rise just about everywhere, a peach on a salad, is mighty refreshing.  Add some prosciutto and quinoa (everyone’s favorite healthy complete protein) and you’re munching on a peachy lunch in no time.

Peachy-Quinoa Salad

Serves 2


  • 2 ripe peaches (1 per serving)
  • 8 slices of prosciutto (4 per serving)
  • Mixed greens
  • 1 cup cooked Quinoa
  • 1 ½ cup water
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • ½ orange (juiced)


For Quinoa:

  1. Rinse quinoa by hand, and use a fine mesh strainer to drain.
  2. Transfer rinsed quinoa to the cooking pot, and add 1 1/2 cups water & 1/4 tsp salt.  Salt makes your end result fluffier, but is not required.
  3. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
  4. Cook for 15 minutes.
  5. Remove quinoa from heat and allow to sit five minutes with the lid on.
  6. Fluff with a fork and set aside.

For Salad:

  1. Preheat over to 375 degrees F.
  2. Slice peaches into sections.
  3. Place peaches on a cooking sheet and drizzle with olive oil. Roast them for about ten minutes or until they looked browned and juicy.
  4. Combine olive oil, vinegar, and orange juice in a large bowl to make a dressing. Add salad greens and toss to coat.
  5. Take cooled quinoa and assemble on plate.  Top with coated greens.  Add your peaches and slices of prosciutto.
  6. Salt and pepper.
  7. Enjoy!


-Arianna Schioldager

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