Nectarine Quinoa Salad

Quinoa Salad with Mint, Nectarine, Edamame and Peas

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We are heading home after a long week of eating, drinking and eating some more. Did I mention that we ate a lot? I just can never help myself here.

Quinoa Salad with Mint Nectarine, Edamame and Peas

So now I am just craving getting back on track, with foods like roasted salmon and delicious healthy dishes like this Quinoa Salad with Mint, Nectarine, Edamame and Peas.

You will never believe where I got the idea for this quinoa salad…

Quinoa Salad with Mint Nectarine, Edamame and Peas

Heathrow Airport. Random, huh? There was this one spot in the international terminal that we ate coming and going from Europe during our layover. And basically- the quinoa salad I had on the way in, was so good that I forced Pete to go there on the way back! It was similar to what I made here and topped with a smoky salmon that was insane (so I highly recommend eating this with Salmon!)

Quinoa Salad with Mint Nectarine, Edamame and Peas

This version I added a few things, including the rip and juicy nectarines that are everywhere right now. It winds up being so delicious and so refreshing and is pretty much the perfect side for any dinner or a complete lunch!

Quinoa Salad with Mint Nectarine, Edamame and Peas


Recipe: Quinoa Salad with Mint, Nectarine, Edamame and Peas


  • 2 cups quinoa, rinsed and drained
  • 3 2/3 cups water
  • 1 teaspoon kosher salt
  • 1 cup peas,
  • 1 cup edamame, shelled
  • 2 large lemons juice
  • ¼ cup olive oil
  • kosher salt to taste
  • 1 cup mint
  • 1 nectarine, cut into matchstick slices


  1. In a medium pot over medium heat add the water and 1 teaspoon of salt. As it heats up, add the quinoa. Bring to a simmer and then put a lid on the pot. Turn the heat to low and then let simmer for 15 minutes. Then leave covered for another 5 minutes.
  2. Fluff with a fork and season to taste with kosher salt.
  3. Meanwhile, in another small pan of simmering water, cook the peas for 1-2 minutes and then drain and rinse them in cold water to stop the cooking.
  4. Add the peas and the edamame to the quinoa.
  5. In a small bowl, whisk together the lemon juice and olive oil and season to taste with kosher salt. Add the dressing to the quinoa and toss everything gently. Season again to taste with kosher salt.
  6. Gently toss in fresh mint and nectarines. Serve at room temperature or chilled.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Leave a Reply


  1. Eeee!!! Loving this salad!! I love the edamame in it :)

  2. What a nice summery quinoa salad!

  3. Leah says:

    Love these flavor combinations!! Just one question – my quinoa often ends up mushy :( I’ve tried reducing the liquid to grain ratio and that seems to help some. Any thoughts?? Thanks so much!!

    • Leah- I struggle with the same problem- so in this recipe this is a reduced liquid amount. If you still don’t like the ration, I will sometimes add the oil/lemon mixture to the cooking pot in place of some of the water. Maybe try that?

  4. Jenny Flake says:

    Perfection in a bowl Heather! Want!!

  5. Maria says:

    Love everything about this summer salad! Perfection!

    • Thank you Maria- Vegetarian too- actually Vegan!!

  6. marla says:

    Great addition with the nectarine & I love that you cut them into matchsticks too!

    • Thank you Marla- yeah- the nectarines kind of make the dish!

  7. Vicki B says:

    What an exciting summer y’all have had! This salad looks so refreshing. Not a fan of quinoa. What could be a similar substitute? Bulgar maybe?

    • I know- a lot of travel and fun things going on!

      Vicki- I would try Farro, Bulgur, Couscous or even orzo!

    • Oh! or wild rice!

  8. Ooo look at all that healthy goodness in the salad! I love all the green and the nectarines!

  9. naomi says:

    hilarious, but good food deserves to replicated no matter where its from. Love the nectarine. I always love a bright burst of fruitness with my savory

  10. Amanda Paa says:

    I’d been searching for something to do with juicy nectarines instead of my usual cobbler and this looks perfect! I love salads like this that you can make for the week and have great lunches.

  11. What an amazing combo! Pinning!

  12. kirsty says:

    I made this tonight, it was a hit, everyone went back for seconds. Your recipes are amazing. I tossed in a little feta and pistachios.

  13. Karen says:

    This looks really yummy! I’ll have to give it a go. I don’t laugh at the source; I had a lovely rainbow fruit salad at Heathrow years ago. Pomegranate, kiwi, mango, blueberries. I’ve done it with just those fruits, no syrup, and it turns out very tasty.