Grilled Peach Salad with Jalapeno Vinaigrette
I made quinoa especially for this salad, but it's also great with any leftover whole grains that you might have in your refrigerator. If you use a bulkier grain like farro, reduce the amount to 1/2 cup.[br]The dressing can be kept covered in the refrigerator for 2-3 days and is also great drizzled over grilled fish.
Servings 4
Calories 437kcal
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
- Add the water and quinoa to a small saucepan. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed. Let cool.
- Meanwhile, prepare the dressing. Heat a dry cast iron pan or another heavy skillet over high heat. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. Discard stem and seeds; mince pepper.
- Add the pepper, shallot, lime juice, vinegar, and oil to a small jar. Cover and shake well to combine the ingredients.
- Heat a grill or grill pan to high heat (500-degrees). Cut the peaches in half and remove the pits. Spray the cut edges lightly with olive oil spray. Place the peaches cut-side down on the grill; cook 5-7 minutes or until slightly softened. Remove from grill and slice.
- Toss salad greens with quinoa and vinaigrette. Top with grilled peach slices and crumbled goat cheese.
Nutrition
Calories: 437kcal | Protein: 11g | Fat: 15g | Fiber: 4.5g