Grilled Peach Basil Quinoa Salad (Printable Version)
Smoky grilled peaches, quinoa, basil and arugula brightened by lemon-honey vinaigrette; perfect chilled or served warm.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon sea salt
→ Fruit & Vegetables
04 - 3 ripe peaches, halved and pitted
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely sliced
07 - 1 cup baby arugula or mixed greens
08 - 1/4 cup fresh basil leaves, torn
→ Cheese (optional)
09 - 1/3 cup crumbled feta cheese
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon honey
12 - Zest of 1 lemon
13 - Juice of 1 lemon
14 - 1 tablespoon white wine vinegar
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
→ For grilling
17 - Olive oil for brushing peaches
# How To Make:
01 - In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Allow quinoa to cool completely.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil.
03 - Place peach halves cut-side down on the grill. Grill for 3 to 4 minutes until distinct grill marks form and peaches are slightly softened. Remove and let cool, then slice each half into wedges.
04 - In a small bowl, whisk together extra-virgin olive oil, honey, lemon zest, lemon juice, white wine vinegar, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
05 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, red onion, arugula or mixed greens, and basil. Gently fold in grilled peach wedges and crumbled feta cheese if using.
06 - Drizzle the salad with vinaigrette and gently toss until coated. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours for enhanced flavors.
# Expert Advice:
01 -
- The grilled peaches turn ordinary fruit into something heavenly only you will know just how simple it is.
- The lemon-honey vinaigrette has a brightness that ties everything together and keeps people coming back for seconds.
02 -
- If you rush and toss the salad while the quinoa is still hot, the greens will wilt and the dressing will lose its punch.
- Grilling slightly underripe peaches is best—overripe ones get too mushy and tricky to handle over flames.
03 -
- Let the grilled peaches cool completely for the cleanest slices and the prettiest salad.
- Use a very sharp knife for the onions and basil so you preserve freshness and color.