Nectarine Quinoa Slaw from Simply Vegetarian Cookbook by Susan PridmoreEnjoy this quinoa nectarine slaw from Susan Pridmore’s new cookbook: The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love.

I’ve known Susan, who writes The Wimpy Vegetarian blog, for years through our online food blogger community. It’s always exciting to see a pal get published, and I’m happy to share this delightful recipe along with my review of her new cookbook. Susan is a culinary school grad who decided to go vegetarian while her carnivore husband did not. The book and her blog focus on how you can eat more plants whatever your dietary preferences.

Here’s what Susan says about this salad:
This simple salad is a light and refreshing meal on a hot summer day. The nectarines should be at, or close to, their peak ripeness so that their natural sweetness can perfectly combine with the earthy pumpkin seeds. If you don’t see ripe nectarines at your market, you can use peaches, since nectarines are just peaches without the fuzz.

Layout and design:

The book is organized into eight chapters: Meatless Made Easy, No Cook, Thirty Minutes Max, Five Ingredients, One Pot & Skillet, Sheet Pan & Baking Dish, Slow Cooker & Pressure Cooker, and Kitchen Staples. I think readers will like this arrangement, as you can clearly find meals based on the time and tools you have. The fonts are easy to read and recipes are laid out in a user-friendly manner.


Each chapter opens with a full-color photograph, offering insight to the delicious finished recipes.


Recipes include Mediterranean wrap with spicy roasted chickpeas, loaded sweet potato nacho fries, caramelized mushrooms over polenta, crispy black bean burgers, Spanish paella, Swiss chard and orzo gratin, chickpea and coconut-curry soup, and balsamic roasted tomatoes. I really liked this quinoa and nectarine slaw with the lemon vinaigrette. My only note is that I diced the nectarines so it was easier to eat, and I bought a bag of pre-mixed raw slaw.

What I liked about the book:

Clear layout, friendly tone, and a slew of new recipes to try. Recipes are coded for special diets and nutritional analysis is provided, which is helpful for low-sodium and low-carb eaters.

I wasn’t so keen on:

She mentions in the opening that her husband is a meat-eater, and that some recipes have suggestions for adding animal or fish protein. It would have been great for families if she had suggested pairings her husband loves, such as “Myles loves this as a side dish with broiled salmon.”

Recommended for:

vegan, vegetarian, celiac, gluten-free diets

With substitutions:

Migraine or low-sodium diets

A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (low-sodium, gluten-, dairy-, egg-free), it is no longer possible for me to test the recipes and do them justice. I did make this quinoa nectarine slaw without the optional feta cheese. For people following my Migraine Relief Plan, I suggest my Bacon Salad Dressing (page 266) or Italian dressing (page 269).

Nectarine Quinoa Slaw from Simply Vegetarian Cookbook by Susan Pridmore
You might also like:
Crispy Asian-style cabbage salad
Roasted beet quinoa salad
Tabouli-style salad with quinoa

Required FTC disclosure: I received one copy of this book from the publisher.
Here’s the book if you want to see more:

Nectarine Quinoa Slaw from Simply Vegetarian Cookbook by Susan Pridmore

Quinoa and nectarine slaw with lemon vinaigrette

0 from 0 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings


Quinoa and nectarine slaw

  • 1 cup quinoa pre-cooked and fluffed with a fork (1/2 cup dry)
  • 2 nectarines cut into 1/2" wedges
  • 1/2 cup cabbage (green) shredded
  • 1/2 cup kale chopped, curly kale
  • 1/3 cup onions (green) scallions, thinly sliced
  • 1/3 cup pumpkin seeds pepitas, roasted or toasted in a dry pan until golden
  • 1/2 cup feta cheese omit for vegan, dairy-free, migraine, low-sodium, and GFCF diets
  • 3 tablespoons lemon vinaigrette see recipe below

Lemon vinaigrette

  • 2 tablespoons lemon juice (fresh)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon sea salt she suggests kosher salt, omit for low-sodium version
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil (extra virgin)


  • In a large bowl, combine the quinoa, nectarines, cabbage, kale, scallions, and pumpkin seeds.
  • Make the vinaigrette: In a small bowl, whisk together the lemon juice, mustard, salt, and pepper. Gradually whisk in the olive oil.
  • Toss slaw with 3 tablespoons vinaigrette. Reserve extra dressing for another salad.
  • Top with feta if using.


Check out the book here. Recipe from Susan Pridmore of The Wimpy Vegetarian. Used with permission.