Grilled Nectarine Chili Quinoa Salad (Printable Version)

Smoky nectarines meet spicy chili and fluffy quinoa in this vibrant summer bowl with fresh herbs and zesty dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Fruit & Vegetables

04 - 3 ripe nectarines, halved and pitted
05 - 1 small red chili, finely chopped (seeds removed for less heat)
06 - 1 cup cherry tomatoes, halved
07 - 1/2 small red onion, thinly sliced
08 - 1/2 English cucumber, diced
09 - 1/4 cup fresh mint leaves, chopped
10 - 1/4 cup fresh cilantro, chopped
11 - 2 cups arugula or baby spinach

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon honey or agave syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste

→ Optional Additions

17 - 1/4 cup crumbled feta cheese (omit for vegan)
18 - 1/4 cup toasted pumpkin seeds

# How To Make:

01 - Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool.
02 - Preheat a grill or grill pan over medium-high heat. Brush nectarine halves lightly with olive oil. Grill nectarines cut-side down for 2–3 minutes or until grill marks appear and fruit is slightly softened. Remove from grill and slice each half into wedges.
03 - In a large bowl, combine cooked quinoa, cherry tomatoes, red onion, cucumber, chopped chili, mint, cilantro, and arugula or spinach.
04 - Whisk together olive oil, lemon juice, honey (or agave), Dijon mustard, salt, and pepper to make the dressing.
05 - Pour the dressing over the salad and toss gently to combine.
06 - Add grilled nectarine wedges and toss lightly. If using, sprinkle feta and pumpkin seeds on top.
07 - Serve immediately or chill for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • The way the grilled nectarines get these gorgeous charred marks and their natural sugars concentrate into something that tastes like summer itself
  • It's that rare salad that actually feels satisfying enough for dinner but still leaves you feeling light and refreshed
  • The spicy chili kick against the sweet fruit creates this amazing flavor dance that keeps every bite interesting
02 -
  • Don't try to grill nectarines that are rock hard or mushy overripe, they need that perfect sweet spot of ripeness to hold up on the grill
  • Let your quinoa cool completely before mixing it with the dressing or you'll end up with soggy, wilted greens
  • The salad actually gets better after sitting for about 30 minutes as long as you don't add the pumpkin seeds until serving time
03 -
  • Preheat your grill pan properly so the nectarines get those gorgeous charred marks instead of just steaming
  • Toast your pumpkin seeds in a dry skillet for 2-3 minutes until they're golden and fragrant, watching carefully so they don't burn

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