Grilled Peach Quinoa Salad (Printable Version)
Smoky grilled peaches and fluffy quinoa with jalapeño, cilantro and zesty lime dressing for a refreshing summer dish.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Produce
04 - 3 ripe peaches, halved and pitted
05 - 1 large jalapeño, seeded and finely diced
06 - 1 small red onion, finely diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup fresh cilantro leaves, chopped
09 - 1/4 cup fresh mint leaves, chopped (optional)
10 - 1 avocado, diced
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon ground cumin
15 - Salt and black pepper, to taste
→ Garnish
16 - 1/4 cup pumpkin seeds (pepitas), toasted (optional)
17 - Extra cilantro leaves for garnish
# How To Make:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool completely.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush peach halves with olive oil. Place cut-side down on the grill and cook for 2–3 minutes until distinct grill marks form and the flesh softens slightly. Remove from heat, let cool, then slice into wedges.
03 - In a large mixing bowl, combine the cooled quinoa, grilled peach wedges, diced jalapeño, red onion, cherry tomatoes, chopped cilantro, mint (if using), and diced avocado.
04 - In a small bowl, whisk together the olive oil, fresh lime juice, honey or maple syrup, ground cumin, salt, and black pepper until emulsified and smooth.
05 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
06 - Transfer the salad to a serving platter. Sprinkle with toasted pumpkin seeds and scatter extra cilantro leaves over the top. Serve immediately, or refrigerate for 30 minutes to allow the flavors to develop.
# Expert Advice:
01 -
- The contrast between smoky sweet peaches and sharp jalapeño is the kind of flavor surprise that makes people go quiet after the first bite.
- It comes together in under an hour with zero fussy techniques, which means less stress and more time outside with a drink in hand.
02 -
- Hot quinoa will melt the avocado and wilt the herbs, so patience while it cools is the single most important step in this entire recipe.
- Do not move the peaches around on the grill, since lifting them too early tears the flesh and ruins those gorgeous marks.
03 -
- Taste your peaches before grilling because underripe fruit needs an extra minute on the heat, while overly ripe fruit will fall apart the second it hits the grates.
- Toasting pumpkin seeds in a dry skillet until you hear them pop takes about three minutes and transforms them from bland to addictive.