Peach, Radicchio and Quinoa Salad Recipe

Today I have such a special treat to share with you guys! A recipe from Bob’s Red Mill Everyday Gluten Free Cookbook.

My family lives a gluten free lifestyle most of the time. The reason I find this beautiful and healthy recipe so exciting is that I personally use and love many of Bob’s Red Mill’s products.

Hope you try this recipe and enjoy every delicious bite!

With so much love

Wendy Irene

Salad with peach, radicchio and quinoa, Page 150

The bold colors of this orange, purple and green salad are only surpassed by the dazzling combination of sweet, bitter and fresh. It’s great summer tariff.

Makes 6 side dish servings

3 tablespoons of extra virgin olive oil 45 ml
1 1/2 tbsp sherry vinegar 22 ml
1⁄2 teaspoon Dijon mustard 2 ml
Fine sea salt and freshly ground black pepper
2 cups cooked quinoa (see page 15), chilled 500 ml
2 large, firm peaches, peeled and diced
1 head of radicchio, roughly chopped
1 cup of wrapped fresh flat (Italian) parsley 250 ml
1/4 cup chopped roasted walnuts 60 ml


1. Mix the oil, vinegar and mustard in a small bowl. Season to taste with salt and pepper.

2. In a large bowl, mix the quinoa, peaches, radicchio and parsley. Add dressing and swirl gently to coat. Sprinkle with walnuts.

Instead of quinoa, cooked amaranth, millet, brown rice or sorghum, chilled, can be used.

When peaches are not in season, use two 284 ml cans of tangerines instead, drained and roughly chopped.

Chopped roasted pecans or coarsely chopped roasted green pumpkin seeds (pepitas) or sunflower seeds can be used in place of the walnuts.


Click here to print, email, or text the recipe.


Courtesy of Bob’s Red Mill Gluten Free Everyday Cookbook by Camilla V. Saulsbury, 2015 ©
Reprinted with the publisher’s permission.

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