Peach Quinoa Salad (Liz Weindruch photo)

I’m having a bit of a love affair with local peaches. Nothing says summer to me like biting into a soft, juicy peach, and I’ve all but perfected catching the juices with a paper towel as they dribble down my chin. I love them in pies, cobblers, and jams, but I also enjoy them in more savory roles, such as the star of this protein and fiber-packed salad. I like to make a big bowl of this Peach Quinoa Salad on Sunday nights to have for lunch during the week.

Quinoa (pronounced “keen-wah”) is an ancient grain that packs a serious nutritional punch. It works well as a substitute for any grain — cous cous, rice, etc.

Peachy Quinoa* Salad

1 cup quinoa
1 3/4 cups water or broth
2 peaches, chopped
1 English cucumber, seeded and chopped
1 pint cherry tomatoes, halved
1/2 cup packed basil, chopped
1 can chickpeas, drained and rinsed
3 tablespoons cider vinegar
1 tablespoon olive oil
1 shallot, chopped
salt and pepper, to taste

In a small saucepan, bring the quinoa and water or broth to a boil. Reduce heat to a simmer. Cover, and cook for 15 minutes. Set aside to cool.

Whisk vinegar, olive oil, shallot, salt and pepper in a large bowl. Toss with the cooled quinoa.

Fold in the remaining ingredients.