Quinoa is considered one of the original "superfoods" and is prized for its powerful protein values. In this recipe, its nutty flavor and chewy crunch play off of smoky, sweet peaches, while the added freshness of peppery arugula and toasted almonds make this salad an instant classic.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Arugula Salad with Grilled Peaches, Almonds and Quinoa
Copyright Recipe © 2015 Woodland Foods

Ingredients

Serves 4

Directions

  1. Bring 2 cups water to a boil, and add quinoa. Cook for 12 minutes and strain. Spread quinoa onto sheet pan to cool and set aside.

  2. Heat grill to high and preheat oven to 350°F.

  3. Toast almonds on baking dish in oven for 10 to 12 minutes. Meanwhile, mix vinegar, honey and oil in bowl and add sliced onions. Allow onions to marinate.

  4. Cut peaches in half, then slice each half into four pieces. Toss sliced peaches in remaining tablespoon oil, and carefully place on hot grill. Turn peaches 2 or 3 times, allowing 1 or 2 minutes per turn for a good char. Transfer peaches to bowl containing onions and dressing. Remove almonds from oven and set aside to cool.

  5. Toss arugula and quinoa in bowl with peaches and onions. Season with salt, ground black pepper and chile flakes, tossing gently. Arrange salad on four plates and garnish with almonds.