Grilled Peach Chili Lime Quinoa Salad (Printable Version)
Smoky grilled peaches meet fluffy quinoa in this vibrant bowl with zesty chili-lime dressing and fresh herbs.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Produce
03 - 3 ripe peaches, halved and pitted
04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 jalapeño, seeded and finely chopped
08 - 1/2 cup fresh cilantro, chopped
09 - 1/4 cup fresh mint leaves, chopped
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - Zest and juice of 2 limes
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon ground cumin
15 - Salt and freshly ground black pepper, to taste
→ Optional Additions
16 - 1/3 cup crumbled feta cheese (omit for vegan)
17 - 1/4 cup toasted pumpkin seeds
# How To Make:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool completely.
02 - Preheat grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil. Grill cut-side down for 3-4 minutes until grill marks form and peaches are slightly softened. Let cool, then slice each half into wedges.
03 - In a large bowl, combine cooled quinoa, cherry tomatoes, bell pepper, red onion, jalapeño, cilantro, and mint. Toss gently to distribute evenly.
04 - In a small bowl, whisk together olive oil, lime zest and juice, honey or maple syrup, chili powder, cumin, salt, and pepper until fully emulsified.
05 - Pour dressing over quinoa mixture and toss well to coat all ingredients evenly. Gently fold in grilled peach wedges to maintain their shape.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Garnish with crumbled feta cheese and toasted pumpkin seeds if using.
07 - Serve immediately at room temperature or refrigerate for at least 30 minutes to serve chilled. Both ways allow flavors to meld beautifully.
# Expert Advice:
01 -
- The warm grilled peaches create this incredible contrast against cool quinoa and crisp vegetables
- You can make it ahead and it actually tastes better after the flavors mingle
02 -
- The quinoa needs to cool completely or the dressing will absorb too quickly and the salad will be heavy
- Grilling time for peaches varies with ripeness so watch closely
03 -
- Pat the grilled peaches dry with paper towels before adding to the salad
- Toast the pumpkin seeds in a dry pan until fragrant for maximum flavor