Grilled Peach Jalapeño Quinoa Salad (Printable Version)
Smoky peaches and spicy jalapeño combine with fluffy quinoa and crisp vegetables in a tangy lime dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Fruits & Vegetables
03 - 2 large ripe peaches, halved and pitted
04 - 1 medium jalapeño, seeded and finely diced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 small red onion, finely sliced
08 - 1/4 cup fresh cilantro, chopped
09 - 2 cups baby arugula or spinach
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lime juice
12 - 1 tsp honey or agave syrup
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
→ Optional Additions
15 - 1/4 cup crumbled feta cheese
16 - 1/4 cup toasted pumpkin seeds
# How To Make:
01 - Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool.
02 - Preheat grill or grill pan to medium-high. Lightly brush peach halves with olive oil. Grill cut-side down for 2-3 minutes until charred and softened. Cool slightly, then slice.
03 - In a large bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until fully emulsified.
04 - Add cooled quinoa, grilled peach slices, jalapeño, cherry tomatoes, cucumber, red onion, cilantro, and arugula to the bowl. Toss gently to coat evenly with dressing.
05 - Taste and adjust seasoning as needed. If using, sprinkle crumbled feta and toasted pumpkin seeds on top before serving chilled or at room temperature.
# Expert Advice:
01 -
- The smoky sweetness of grilled peaches against bright lime and spicy jalapeño creates this incredible flavor dance you wont find in ordinary salads
- It holds up beautifully for picnics and potlucks, actually tasting better after the flavors mingle for an hour
02 -
- Hot quinoa will wilt the arugula and make the dressing separate, so patience during the cooling phase really pays off
- Grilled peaches release extra moisture as they sit, so add them last and serve within a few hours for the best texture
03 -
- Massage the sliced red onion with a pinch of salt and lime juice for 5 minutes to tame its bite while keeping its crunch
- If your peaches are stubbornly underripe, cut them into smaller wedges before grilling—they'll soften faster and caramelize more evenly