Grilled Peach Lime Basil Quinoa (Printable Version)
Bright summer salad of grilled peaches, lime, basil and quinoa, finished with olive oil, honey and toasted nuts.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon kosher salt
→ Fruit & Vegetables
04 - 3 ripe peaches, halved and pitted
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - ¼ small red onion, thinly sliced
→ Herbs
08 - ½ cup fresh basil leaves, torn
→ Dressing
09 - Zest and juice of 2 limes
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon honey or maple syrup
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
→ Optional Add-ins
14 - ¼ cup crumbled feta cheese (omit for vegan)
15 - ¼ cup toasted pine nuts or slivered almonds
# How To Make:
01 - Rinse quinoa thoroughly under cold running water. Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool completely.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush the cut sides of the peach halves with olive oil. Place peaches cut side down on the grill and cook for 2–3 minutes until distinct grill marks form. Flip and grill for an additional 2 minutes. Remove from heat, let cool slightly, then slice into wedges.
03 - In a large salad bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and grilled peach wedges.
04 - In a small bowl, whisk together the lime zest, lime juice, olive oil, honey or maple syrup, sea salt, and black pepper until well emulsified. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Fold in the torn basil leaves. Sprinkle with crumbled feta cheese and toasted pine nuts or almonds if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving for a chilled preparation.
# Expert Advice:
01 -
- The contrast of smoky sweet peaches against bright lime and peppery basil will make you question why you ever settled for boring side salads.
- It comes together in forty minutes with zero fancy techniques, which means you can pull it off even when your kitchen confidence is running on empty.
02 -
- Do not skip rinsing the quinoa, because the natural coating called saponin will make your entire salad taste bitter and soapy no matter how much dressing you add.
- Let the quinoa cool completely before assembling, since warm grains will wilt the basil and turn your tomatoes mushy.
03 -
- Grill extra peaches while you have the pan hot, because they are incredible on oatmeal, in yogurt, or just eaten standing over the sink the next morning.
- A tiny pinch of chili flakes scattered over the finished salad wakes up every flavor and adds a warmth that makes the lime taste even brighter.