Salads · 30 min
Strawberry-Peach Quinoa Salad with Cucumber, Goat Cheese & Pistachio
- 30 min
- 2–6 servings
- 564 kcal / serving
A quinoa salad with cucumber, strawberries, peaches, mint, pistachios and goat cheese offers tender grains, crisp vegetables, and bright-sharp dressing. It comes together quickly on weeknights for a light, satisfying meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- ½ small pkgfresh mint
- ½ (4 oz) loggoat cheese
- 1lemon
- 1peach
- ⅓ cuppistachios, unsalted
- ½ cupquinoa
- 1shallot
- ½ (16 oz) pkgstrawberries
- lemons
- peaches
- shallots
- English cucumbers
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- ½ small pkgfresh mint
- 1lemon
- 1peach
- 1shallot
- ½ (16 oz) pkgstrawberries
- lemons
- peaches
- shallots
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ⅓ cuppistachios, unsalted
- ½ cupquinoa
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| lemon | 1 | 2 | 3 |
| peach | 1 | 2 | 3 |
| pistachios, unsalted | ⅓ cup | ⅔ cup | 1 cup |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| shallot | 1 | 2 | 2 |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and cook the quinoa in a small saucepan with water and a pinch of salt; simmer until tender, then cover and let it rest off the heat for 5 minutes.
- While the quinoa cooks, wash and dry all produce and herbs.
- In a medium bowl, zest and juice the lemon (reserve a small amount of juice if you like a milder dressing).
- Peel and mince the shallot, then whisk it into the lemon juice with olive oil, salt, and pepper to form a dressing.
- Halve and slice the strawberries into thin pieces and add them to the dressing; then mix to coat.
- Cube the cucumber and add it to the bowl, followed by medium-diced peach.
- Remove mint leaves from stems, roughly chop, and fold into the salad.
- Coarsely chop pistachios and sprinkle into the bowl.
- Crumble the goat cheese and set it aside.
- Spread the cooked quinoa on a baking sheet to cool for about 5 minutes, then scrape it into the salad bowl and toss to combine.
- Serve the salad in portions, dividing it between plates or bowls.
Two tips
- Prep the peaches and cucumber ahead for a quicker assemble-time later in the day.
- Swap strawberries for berries you have on hand, or serve leftovers over greens for a simple lunch.
Nutrition per serving
- Calories
- 564 kcal
- Protein
- 18 g
- Carbs
- 57 g
- Fat
- 32 g
- Fiber
- 10 g
- Sodium
- 115 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.