Quinoa is an ancient grain considered to be one of the original "superfoods". High protein values, nutty flavor and chewy crunch play off of smoky, sweet peaches and toasted almonds.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients
Serves 4
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1/2 Cup Quinoa
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1/4 Cup Sliced Almonds
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1/4 Cup Apple Cider Vinegar
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2 Tablespoons Honey
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2 Tablespoons Olive Oil, plus one tablespoon for grilling
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1/4 Red Onion, thinly sliced
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2 Peaches
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1 Cup Arugula
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1/2 Teaspoon Aleppo Style Red Chile Flakes
Directions
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Bring 2 cups water to a boil, and add quinoa. Cook for 12 minutes and strain. Spread quinoa onto sheet pan to cool and set aside.
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Heat grill to high and preheat oven to 350°F.
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Toast almonds on baking dish in oven for 10 to 12 minutes. Meanwhile, mix vinegar, honey and oil in bowl and add sliced onions. Allow onions to marinate.
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Cut peaches in half, then slice each half into four pieces. Toss sliced peaches in remaining tablespoon oil, and carefully place on hot grill. Turn peaches 2 or 3 times, allowing 1 or 2 minutes per turn for a good char. Transfer peaches to bowl containing onions and dressing. Remove almonds from oven and set aside to cool.
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Toss arugula and quinoa in bowl with peaches and onions. Season with salt, ground black pepper and chile flakes, tossing gently. Arrange salad on four plates and garnish with almonds.