Is quinoa salad healthy to lose weight?

Yes, quinoa salad can be a helpful option if you're aiming to lose weight. Quinoa is rich in fiber and protein, which helps you feel full longer. When paired with fresh fruits, vegetables, and a light dressing like in this peach quinoa salad, it makes a satisfying and balanced meal that supports healthy eating without feeling restrictive.

What are the ingredients for the Jennifer Aniston salad?

The popular Jennifer Aniston salad includes bulgur wheat, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese. It’s light and refreshing—similar in spirit to this peach quinoa version, but with a Mediterranean spin. Both are great examples of wholesome, colorful salads that combine flavor with nutrition.

Is it okay to eat quinoa salad every day?

Absolutely, as long as you keep your ingredients fresh and varied. Quinoa is a complete protein and offers slow-digesting carbohydrates, making it a great daily base. You can rotate different veggies, dressings, and add-ins to keep things interesting. This peach quinoa salad is perfect for summer, while warmer versions with roasted vegetables are great for cooler months.

What is a good dressing for quinoa salad?

A light vinaigrette with citrus, herbs, and a hint of sweetness is ideal. In this recipe, olive oil, lemon juice, apple cider vinegar, and honey make the base, while herbs like cilantro and basil add flavor. You can also use tahini-based dressings, balsamic glazes, or even yogurt-based dressings depending on your ingredients and season.

Peach Quinoa Salad Recipe with Corn and Feta

Name: Peach Quinoa Salad with Corn & Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Salad; 3 cups cooked quinoa; 1–2 tablespoons Tajin or chili powder; 2 ears grilled corn, kernels cut; 2 ears raw corn, kernels cut; 1–2 peaches, chopped; 1 cup cherry tomatoes, halved; 1–2 avocados, chopped; 2 tablespoons candied or pickled jalapeños; 6 ounces feta cheese, crumbled; Dressing; 1/2 cup extra virgin olive oil; 3 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 2 teaspoons spicy or regular honey; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh basil, chopped; 2 tablespoons chives, chopped; 1 small shallot, chopped; 1 garlic clove, grated; Kosher salt and black pepper to taste; Chili flakes to taste

Ingredients

Scale

Salad

3 cups cooked quinoa

1–2 tablespoons Tajin or chili powder

2 ears grilled corn, kernels cut

2 ears raw corn, kernels cut

1–2 peaches, chopped

1 cup cherry tomatoes, halved

1–2 avocados, chopped

2 tablespoons candied or pickled jalapeños

6 ounces feta cheese, crumbled

Dressing

1/2 cup extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon apple cider vinegar

2 teaspoons spicy or regular honey

1/2 cup fresh cilantro, chopped

1/4 cup fresh basil, chopped

2 tablespoons chives, chopped

1 small shallot, chopped

1 garlic clove, grated

Kosher salt and black pepper to taste

Chili flakes to taste

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Instructions

1. Cook quinoa and let it cool completely.

2. Grill two ears of corn until lightly charred, then cut kernels off the cob.

3. Combine grilled and raw corn, chopped peaches, cherry tomatoes, avocado, jalapeños, and feta in a large bowl.

4. In a jar or bowl, mix olive oil, lemon juice, apple cider vinegar, honey, chopped herbs, shallot, and garlic. Add salt, pepper, and chili flakes.

5. Pour dressing over salad and gently toss until evenly coated.

6. Chill for at least 15 minutes before serving.

Notes

For extra protein, top with grilled chicken or chickpeas.

Add toasted pepitas or almonds for crunch.

Store in an airtight container up to 4 days.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Tossed
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 9g
Sodium: 380mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 9g
Cholesterol: 18mg