How To Make Grilled Peach Quinoa Salad With Balsamic.

How To Make Grilled Peach Quinoa Salad

Those juicy warm peaches combined with spicy jalapeno drizzled in sweet balsamic dressing taste the best.

Quinoa in this recipe is gluten-free, high in protein, and one of the few plant-based foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
How To Make Grilled Peach Quinoa Salad



  • 2 cups cooked quinoa
  • 4 small peaches, pitted and quartered
  • 2 cups mixed cherry tomatoes
  • 1/2 cup kalamata olives
  • 3 green onions, sliced
  • 2 small jalapenos, seeded and sliced
  • Sea salt and fresh cracked pepper, to taste


Balsamic vinaigrette

  • 4 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp raw honey
  • 1 clove garlic, minced
  • 1/4 tsp sea salt or to taste
  • 1/4 tsp pepper or to taste



First, make your vinaigrette, add all the ingredients to a small jar, shake well to combine, and whisk all ingredients in a small bowl.


  • Heat up your grill pan on medium heat and spray with avocado oil, add your sliced peaches, and grill for about 2-3 minutes on each side, we need peaches warm and juicy with grill marks.
  • To assemble your salads, add cooked quinoa, cherry tomatoes, olives, onions, jalapeno, and grilled peaches equally onto large serving bowls or platters.
  • Drizzle each salad with a bit of your homemade balsamic vinaigrette. Taste test and adjust the seasonings if desired.
    Enjoy your salad.



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