Have you noticed the trend this summer of adding whole grains to green salads? I first saw it at Disney World and have kept spotting it since. It’s a smart move: grains like quinoa make a salad more satisfying—1/4 cup of cooked quinoa adds about 6 grams of protein—while soaking up dressing and carrying flavor across every bite. It’s also a great way to use leftover cooked grains sitting in the fridge.
This grilled peach salad with jalapeño vinaigrette takes a bit more time than a simple tossed salad, but it’s still easy compared with most main dishes. The combination of smoky grilled peaches, bright quinoa, and a spicy, tangy dressing creates a pleasing contrast of sweet, spicy, and creamy elements. It’s one of those seasonal salads that becomes a favorite once you try it.
On a site note, you might spot some recent changes here. I’ve been streamlining things to improve load times and mobile performance. A few small cosmetic tweaks are still underway, but everything should work normally. If you find anything that looks off or isn’t functioning, please send an email and let me know.
(PS: Want an easy way to halve a peach? Cut vertically from the stem end following the natural seam around the fruit. The halves should separate cleanly if you follow the seam.)
Grilled Peach Salad with Jalapeno Vinaigrette
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10 minutes
20 minutes
30 minutes
4
437kcal
Lauren Keating
Ingredients
- 2 cups water
- 1 cup quinoa rinsed
- 1 jalapeno pepper
- 1 small shallot minced
- 1 lime juiced
- 2 tablespoons tarragon vinegar or white wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 peaches or nectarines
- 8 cups salad greens
- 2 ounces goat cheese
Instructions
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Add the water and quinoa to a small saucepan. Bring to a boil, then simmer for about 10 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let cool.
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While the quinoa cooks, make the dressing. Heat a dry cast-iron pan or heavy skillet over high heat. Add the whole jalapeño and cook, turning occasionally, until the skin is blackened and blistered on all sides—about 8 minutes. Allow to cool, then remove the stem and seeds and mince the pepper.
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Combine the minced jalapeño, minced shallot, lime juice, vinegar, and olive oil in a small jar. Cover and shake well until the dressing is emulsified.
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Heat a grill or grill pan to high (about 500°F). Halve the peaches and remove the pits. Lightly brush or spray the cut sides with a little olive oil and place cut-side down on the grill. Cook 5–7 minutes, until slightly softened and charred. Remove and slice the grilled peach halves.
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Toss the salad greens with the cooled quinoa and jalapeño vinaigrette. Arrange the grilled peach slices on top and finish with crumbled goat cheese. Serve immediately.
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