Grilled Peach, Quinoa, & Arugula Salad

movin' to the country, gonna eat a lot of peaches...

This is probably one of the dumbest songs, but so catchy. I think of it any time I think about peaches, which will be a lot over the next week as I create recipes to post here. This recipe is a great summer side. It can easily be made ahead of time and travels well. Steven and I went on a picnic yesterday at Ault Park and we brought this salad along. It was a great addition to our meal.

The base of this salad is quinoa (keen-wah). If you've never cooked with quinoa don't worry, it cooks just like rice. This whole grain is much healthier though and it's full of protein and is gluten-free. The star of the salad, however, is the grilled peaches. They provide sweetness to an otherwise nutty salad. Make this side, pack a picnic, and visit one of your local parks. Here's how...

Ingredients - Serves 6-8
1 C Quinoa
2 Semi-firm Peaches, washed & dried
3 T Olive Oil, divided
1 Orange, juiced
4 C Arugula
3 T Parsley, chopped
3 T Mint, chopped
1/3 C Sliced Almonds
3-4 oz. Goat Cheese, crumbled
Kosher Salt & Black Pepper

Directions
Preheat a grill or grill pan to med-high heat.

Begin by making the quinoa: In a fine-mesh strainer, rinse the quinoa. This removes a coating from the grains that can be bitter. Bring 1 3/4 C water to a boil in a saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer until the water is absorbed, 10-15 minutes. Remove from the heat, keep covered, and rest for 5 minutes. Fluff with a fork and transfer to a bowl to cool.

Grill the peaches: Meanwhile, half and pit each peach. Scoop out the red flesh from around the pit. Rub 1/2 T olive oil on the cut side. Sprinkle with a little salt and pepper. Grill until marked and beginning to soften, about 5 minutes. Remove from the grill to cool. Dice into 1 inch pieces and set aside.

Make the dressing: In a small bowl combine the orange juice, 1/2 tsp. salt, and pepper. Slowly stream in the remaining olive oil (2 1/2 T), whisking to emulsify the dressing. Set aside.


Build the salad: In a large bowl combine the quinoa, peaches, arugula, parsley, mint, and almonds. Pour on the dressing and toss to combine. Taste for seasoning and adjust as needed. Plate (or serve from the bowl) and top with the crumbled goat cheese. Serve at room temperature. Enjoy!