Grilled Nectarine Chili Quinoa (Printable Version)
Grilled nectarines, chili and quinoa with lime-olive dressing, arugula, feta and toasted pumpkin seeds for a bright summer salad.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Fruit & Vegetables
03 - 3 ripe nectarines, halved and pitted
04 - 1 small red chili, finely sliced (seeds removed for less heat)
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 2 cups arugula or mixed salad greens
08 - 1/4 cup red onion, thinly sliced
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lime juice
11 - 1 tablespoon honey or maple syrup
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 1/4 cup crumbled feta cheese (optional)
15 - 2 tablespoons fresh mint leaves, chopped
16 - 2 tablespoons toasted pumpkin seeds
# How To Make:
01 - In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - Preheat an outdoor grill or grill pan to medium-high heat.
03 - Lightly brush the nectarine halves with olive oil. Place cut-side down on the grill and cook for 2 to 3 minutes per side until prominent grill marks develop and the fruit softens slightly. Remove from the grill and slice into wedges.
04 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or maple syrup, sea salt, and black pepper until well emulsified.
05 - In a large salad bowl, combine the cooled quinoa, cherry tomatoes, cucumber, arugula, red onion, and sliced chili. Pour the dressing over the top and toss gently to coat evenly.
06 - Arrange the grilled nectarine wedges on top. Finish with crumbled feta cheese if desired, fresh mint, and toasted pumpkin seeds. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- The contrast of charred sweet fruit against a bright lime dressing will make you rethink what belongs in a salad.
- Quinoa soaks up every bit of flavor while keeping things light enough for a hot afternoon.
02 -
- Grilling nectarines that are underripe will leave you with tough sour fruit so wait until they are fragrant and slightly soft.
- Cooling the quinoa completely before assembling prevents the arugula from wilting into a sad mess.
03 -
- Toast the pumpkin seeds in a dry skillet just before serving because freshly toasted seeds have a crunch and warmth that prepackaged ones never match.
- A squeeze of extra lime juice right before serving wakes up every flavor in the bowl and makes people wonder what your secret is.