Every week our friends at the Natural Gourmet Institute in New York City develop healthy recipes exclusively for our readers. This dish was thoughtfully created for Lauren T., a medical student, who is looking for a tasty recipe that is easy to make given her demanding academic schedule. This salad is bursting with flavors of juicy heirloom tomatoes and sweet peaches, and it will leave you feeling satisfied thanks to the protein-packed quinoa, toasted almonds, and feta cheese. This healthy meal is easy to make for lunch or dinner. Prepare your own summer quinoa salad at home and share your photos of the results on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

Photo by Hailey Wist; Styling by Laurie Knoop



  • 1 cup quinoa
  • 1 large peach, halved
  • 1 tablespoon extra virgin olive oil
  • 1 pinch salt, to taste
  • 1 pinch chili flakes, to taste
  • 2 cups heirloom cherry tomatoes (about 20), halved
  • 4 large handfuls arugula
  • 1 sprig mint, leaves picked and torn into small pieces
  • ½ cup cup toasted almonds, chopped
  • 4 ounces feta cheese
Sherry Vinaigrette
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup extra virgin olive oil


  1. In a small saucepot, bring 1 3/4 cups water to a boil with ¼ teaspoon salt. Add quinoa, turn heat down to low, cover, and simmer until water is absorbed and small air holes have developed on the surface—about 15 minutes. Turn heat off and let steam, covered, for 10 minutes. Let cool and fluff with a fork.

  2. Toss peach halves in olive oil, salt, and chili flakes. Grill peach halves flat side down over a medium flame until dark grill marks form, about 3 minutes. Flip and grill for another 2 minutes. When cool enough to handle, thinly slice peaches lengthwise.

  3. To make vinaigrette, whisk together vinegar, lemon juice, and honey with salt and pepper. While continually whisking, slowly stream in oil until combined.

  4. Combine quinoa with tomatoes, arugula, and mint. Toss with some vinaigrette to lightly coat.

  5. Serve quinoa salad topped with grilled peaches, almonds, and feta.

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

4 servings