Grilled Peach Salad
This grilled peach salad with quinoa, arugula, and almonds is THE perfect summer salad and can be served along with grilled veggies, as a starter, or a light stand-alone summer meal.
- ½ cup uncooked quinoa
- ¼ cup almonds
- 2 peaches or nectarines
- 1 tbsp vegetable oil
- 3.5 oz baby arugula
- a few sprigs fresh thyme or dried thyme
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tbsp maple syrup
- salt & pepper to taste
Cook quinoa according to the package instructions. Set aside to cool.
Roughly chop and toast the almonds in a skillet over medium heat until golden brown and fragrant.
Combine all of the dressing ingredients in a jar and shake or whisk them together in a small bowl. Season with salt and pepper.
Heat your grill or a cast iron grill pan to medium-high heat and brush with vegetable oil. Cut the peaches in half and gently twist to separate. Release the pit using a spoon or knife. Cut each half into three wedges, place in a bowl and toss with one tablespoon of vegetable oil.
Grill peach wedges 2-3 minutes per side. → Don’t move them while cooking for beautiful grill marks.
Arrange the arugula, quinoa, and grilled peaches in this order on a serving platter. Top with toasted almonds, stripped thyme leaves, and drizzle with the dressing.
- Peaches or Nectarines: You can prepare this salad with peaches or nectarines, whichever you like more. It also tastes excellent with white peaches.
- Quinoa: Add it warm or cold. Can be substituted with cooked bulgur or couscous. Also, feel free to omit the quinoa for a light starter.
- Tipp: Add a few splashes of balsamic cream!
Calories: 499kcal | Carbohydrates: 51g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Sodium: 17mg | Potassium: 833mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1666IU | Vitamin C: 20mg | Calcium: 161mg | Iron: 4mg