This Quinoa and Nectarine Slaw from Susan Pridmore’s Simply Vegetarian Cookbook showcases the clean, thoughtful recipes you’ll find throughout this practical vegetarian collection.
The Wimpy Vegetarian Meets OMG! Yummy
I first connected with Susan through social media and later met her at a food conference in Santa Clara, California. Her blog name, The Wimpy Vegetarian, hinted at her easygoing approach to food, and it quickly felt like I’d found a kindred spirit. Susan’s cooking philosophy—keep it simple, cook often, eat lots of vegetables, and remember the meat-eaters at the table—resonates with me.
Vegetarian + Carnivore = Flexitarian
Susan is mostly vegetarian and lives with a meat-eating husband, so her recipes tend to bridge both worlds. That flexitarian spirit shapes The Simply Vegetarian Cookbook, where many dishes are vegetarian by default and include simple options for vegans or for pairing with meat for mixed households.
Why I Love this Quinoa Nectarine Salad
- It’s stone-fruit season. Ripe nectarines are sweet and juicy and pair beautifully with savory elements.
- The salad is quick to make. You can prepare components in advance—the dressing, cooked quinoa, and toasted pumpkin seeds—so assembly is fast when you’re ready to eat.
- Shortcuts work. Pre-shredded cabbage saves time without sacrificing texture or flavor.
- It’s flexible. Swap quinoa for other grains or pulses (bulgur, barley, lentils, or couscous), switch greens, use different toasted nuts instead of pepitas, and replace nectarines with peaches or apples out of season. Feta is optional, and the dressing can be adjusted to your taste.
- It’s a great dish for potlucks or a buffet since it travels well and holds up at room temperature.
When possible, follow Susan’s suggestion: make the slaw with ripe nectarines and toasted pepitas. The nutty seeds and sweet fruit create a satisfying contrast. If nectarines aren’t available, peaches are an excellent substitute—nectarines are simply peaches without the fuzz.
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Quinoa and Nectarine Slaw
Beth Lee
Pin Recipe
Ingredients
Quinoa and Nectarine Slaw
- 1 cup cooked quinoa at room temperature
- 2 nectarines cut into ½-inch wedges
- ½ cup shredded white cabbage
- ½ cup curly kale
- ⅓ cup thinly sliced scallions
- ⅓ cup roasted pumpkin seeds (pepitas)
- 3 tablespoons lemon vinaigrette
- ½ cup feta cheese optional
Roasted Pumpkin Seeds
- 1 cup unsalted pumpkin seeds (pepitas)
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- pinch cayenne pepper
- pinch smoked paprika
Lemon Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- ½ – 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
Quinoa and Nectarine Slaw
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In a large bowl, combine the quinoa, nectarines, cabbage, kale, scallions, and pumpkin seeds. Toss with the lemon vinaigrette until evenly coated.
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Serve topped with feta cheese if desired.
Roasted Pumpkin Seeds
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In a small bowl, toss the pumpkin seeds with olive oil, kosher salt, cayenne, and smoked paprika.
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Heat a small sauté pan over medium-low. Add the seeds and toast, stirring frequently, about 10 minutes until browned to your liking. Alternatively, roast at 350°F for 15–20 minutes, stirring occasionally.
Lemon Vinaigrette
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Whisk together lemon juice, Dijon mustard, salt, and pepper. Gradually whisk in the olive oil until emulsified.
Nutrition
Calories: 511kcal
Carbohydrates: 43g
Protein: 18g
Fat: 32g
Fiber: 7g
Sugar: 15g
Vitamin A: 2470IU
Vitamin C: 37.3mg
Calcium: 264mg
Iron: 4.1mg
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