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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
INGREDIENTS
- 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
INSTRUCTIONS
First, make your vinaigrette, add all the ingredients to a small jar, shake well to combine, and whisk all ingredients in a small bowl.
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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.
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To assemble your salads, add cooked quinoa, cherry tomatoes, olives, onions, jalapeno, and grilled peaches equally onto large serving bowls or platters.
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Drizzle each salad with a bit of your homemade balsamic vinaigrette. Taste test and adjust the seasonings if desired.
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