The beet

Contributed by Tony DiStefano, Director of Culinary Innovation

Fresh, vibrant, and full of seasonal flavor, this Peach Quinoa Salad is the ultimate summer recharge bowl. Featuring juicy peaches, crisp vegetables, hearty quinoa, and peppery arugula, this dish is a perfect balance of sweet, savory, creamy, and crunchy. Tossed in a bright lemon Dijon dressing and finished with creamy goat cheese, toasted pecans, and fresh basil, every bite delivers a refreshing boost of flavor. Perfect for a light lunch, easy dinner, or make-ahead meal, this colorful bowl is a delicious way to enjoy peak summer produce and feel energized all season long.

Recipe: Peach Quinoa Salad
1 cup quinoa, rinsed
2 cups water or broth
2 ripe peaches, sliced or diced
1 cucumber, diced
1 cup cherry tomatoes, halved
2 cups arugula
¼ small red onion, thinly sliced
⅓ cup goat cheese, crumbled
¼ cup pecans
2 tbsp fresh basil, chopped

Lemon Dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper to taste

Directions

1. Cook quinoa according to package directions using water or broth, let cool slightly.
2. Whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine quinoa, peaches, cucumber, onion, tomatoes, arugula, basil, and pecans. If preparing ahead, add peaches just before serving to keep them fresh.
4. Drizzle dressing over salad and toss gently.
5. Top with goat cheese before serving, serve immediately or chill for added flavor.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.