Grilled Nectarine Chili Quinoa Salad (Printable Version)
A vibrant summer grain salad with grilled nectarines, chili, mint and quinoa for picnics or light lunches.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - ½ teaspoon kosher salt
→ Fruit & Vegetables
04 - 3 ripe nectarines, halved and pitted
05 - 1 small red chili, finely sliced (seeds removed for less heat)
06 - ½ small red onion, finely diced
07 - 1 small cucumber, diced
08 - ¼ cup fresh mint leaves, roughly chopped
09 - ¼ cup fresh cilantro leaves, roughly chopped
10 - 2 cups mixed salad greens
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon honey
13 - Juice and zest of 1 lime
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - ¼ cup crumbled feta cheese (optional)
16 - 2 tablespoons roasted pumpkin seeds
# How To Make:
01 - Rinse quinoa thoroughly under cold running water to remove bitterness. Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed and grains are tender. Remove from heat, fluff with a fork, and allow to cool completely.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the cut sides of the nectarine halves with olive oil. Place cut side down on the grill and cook for 2 to 3 minutes until prominent grill marks develop and the fruit softens slightly. Remove from heat, let cool, then slice into wedges.
03 - In a large mixing bowl, whisk together the extra-virgin olive oil, honey, lime juice, lime zest, salt, and freshly ground black pepper until well emulsified.
04 - Add the cooled quinoa, diced red onion, cucumber, sliced chili, chopped mint, cilantro, and mixed salad greens to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
05 - Carefully fold the grilled nectarine wedges into the salad, taking care not to break them apart.
06 - Transfer the salad to a serving platter or individual bowls. Sprinkle with crumbled feta cheese and roasted pumpkin seeds.
07 - Serve immediately at room temperature, or refrigerate for up to 2 hours before serving to allow flavors to meld.
# Expert Advice:
01 -
- The contrast of smoky, sweet nectarines against fluffy quinoa and a punchy lime dressing will make you rethink everything you know about salads.
- It comes together in about half an hour and travels beautifully, which means it has earned a permanent spot in my picnic cooler.
02 -
- Warm quinoa will wilt the greens and turn the nectarines mushy, so patience while it cools is the single most important step in this entire recipe.
- Grilling nectarines that are too firm yields a mealy texture, while overly ripe ones fall apart on the grates, so aim for that sweet spot where they give just slightly under your thumb.
03 -
- Pat the nectarine halves completely dry before brushing with oil, because excess moisture creates steam instead of those gorgeous char lines.
- Dress the salad a few minutes before serving rather than far in advance, so the greens stay perky and the nectarines keep their just grilled texture.