Grilled Peach Chili Quinoa Salad (Printable Version)

Smoky grilled peaches, zesty chili, mint and quinoa tossed in lime-honey dressing for a bright summer dish.

# What You'll Need:

→ Grains

01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - ½ teaspoon salt

→ Peaches

04 - 3 ripe peaches, halved and pitted
05 - 1 tablespoon olive oil

→ Salad Vegetables & Herbs

06 - 1 small red onion, thinly sliced
07 - 1 red chili, deseeded and finely chopped
08 - 1 cup cherry tomatoes, halved
09 - ½ cup fresh mint leaves, torn
10 - ¼ cup fresh cilantro leaves (optional)

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - ½ teaspoon sea salt
15 - ¼ teaspoon black pepper

# How To Make:

01 - Rinse quinoa thoroughly under cold running water to remove its natural bitter coating. Combine with 2 cups water and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff grains with a fork, and set aside to cool completely.
02 - Preheat a grill or grill pan over medium-high heat until smoking lightly. Brush each peach half evenly with olive oil on the cut side. Place peaches cut-side down on the hot grate and cook for 2 to 3 minutes until distinct grill marks develop and flesh softens slightly. Transfer to a plate, cool to room temperature, then slice each half into wedges.
03 - In a small bowl, vigorously whisk together the extra-virgin olive oil, fresh lime juice, honey or maple syrup, sea salt, and black pepper until the mixture is fully emulsified and no streaks remain.
04 - In a large mixing bowl, combine the cooled quinoa, grilled peach wedges, sliced red onion, chopped red chili, halved cherry tomatoes, torn mint leaves, and cilantro if using. Toss gently to distribute all components evenly.
05 - Pour the prepared dressing over the assembled salad. Toss with a light hand until every ingredient is evenly coated. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.

# Expert Advice:

01 -
  • The way warm grilled peaches meet cool crisp vegetables creates this incredible temperature contrast that wakes up your whole palate
  • It keeps beautifully for days, making it the ultimate make-ahead dish for busy weeks or potluck panic
02 -
  • Hot quinoa will wilt the herbs and make the tomatoes mushy, so let it cool completely before tossing everything together
  • The peaches continue to soften after they come off the grill, so take them off slightly earlier than you think you should
03 -
  • Use a vegetable peeler to shave thin ribbons of red onion instead of slicing them, this makes the onion texture more delicate and less overwhelming
  • Toast the quinoa in a dry pan for 3 minutes before adding water, this deepens the nutty flavor and makes each grain taste more intentional

Go Back