Grilled Plum Rosemary Quinoa Salad (Printable Version)
Smoky grilled plums and rosemary pair with nutty quinoa in this vibrant summer salad.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Produce
04 - 4 ripe plums, halved and pitted
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 2 cups baby arugula or mixed salad greens
07 - 1/4 cup red onion, thinly sliced
08 - 1/4 cup toasted almonds, roughly chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
14 - 2 ounces goat cheese, crumbled
# How To Make:
01 - In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush plum halves with a little olive oil.
03 - Grill plums, cut side down, for 2–3 minutes until grill marks appear and fruit softens slightly. Remove from heat and let cool. Slice each half into wedges.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, rosemary, salt, and pepper to create the dressing.
05 - In a large bowl, combine cooked quinoa, arugula, red onion, almonds, and half of the dressing. Toss gently to combine.
06 - Arrange the salad on a platter or individual plates. Top with grilled plum wedges and sprinkle with goat cheese if using. Drizzle remaining dressing over the salad. Serve immediately.
# Expert Advice:
01 -
- The contrast between smoky grilled fruit and peppery greens makes each bite feel like a small revelation.
- It looks impressive enough for guests but comes together with almost no effort.
02 -
- Let the quinoa cool completely before adding the greens or the arugula will wilt into sadness.
- Watch the plums closely on the grill because they go from perfect to mush in seconds.
03 -
- Toasting almonds in a dry skillet for two to three minutes wakes up their oils and makes the whole kitchen smell amazing.
- Make a double batch of dressing and keep it in the fridge for impromptu salads all week.