Quinoa Salad With Peaches And Pickled Onions Food

QUINOA SALAD WITH PEACHES AND PICKLED ONIONS

Quinoa Salad with Peaches and Pickled Onions image

Provided by Rebecca Jurkevich

Categories Salad Side Vegetarian Quick & Easy High Fiber Lunch Peach Quinoa Summer Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups quinoa (any color) rinsed well
4 teaspoons kosher salt plus more
1 medium red onion, sliced 1/4" thick
1/2 cup apple cider vinegar
3 tablespoons sugar
2 large ripe firm peaches, cut into 1/2" pieces
1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
2 cups small cherry tomatoes (about 1 pint), halved
1/4 cup olive oil
1/2 cup 1/2" pieces chives, divided
Freshly ground black pepper

Steps:

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8-10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 teaspoon salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup chives, and 3 tablespoons reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
Serve salad topped with remaining 1/4 cup chives.
DO AHEAD: Quinoa salad can be made 6 hours ahead (do not add arugula and chives). Cover and chill. Bring to room temperature and toss in arugula and chives just before serving.

QUINOA SALAD

Quinoa Salad image

The secret is to use fresh herbs, and cook the quinoa just right. Great for picnics, or served as a side dish. Keeps well in the fridge for a couple of days (maybe longer - but it never lasts more than that in our house :-)

Provided by oc2961

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup quinoa
1 1/4 cups water
2 tablespoons fresh mint leaves, finely minced
1 1/2 tablespoons fresh parsley leaves, finely minced
1 tablespoon fresh cilantro leaves, finely minced
3 tablespoons red onions, finely chopped
3 tablespoons dried cranberries, chopped
3 tablespoons walnuts, chopped
3 tablespoons olive oil
1/4 cup fresh lemon juice
salt
fresh ground black pepper

Steps:

Put the quinoa in a pot with the water. Bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes.
Remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. Let cool for a few minutes.
Add the onion, herbs, dried cranberries and walnuts. Mix well with a wooden spoon.
Add olive oil, lemon juice, salt and pepper. Taste and add more lemon juice if needed.

Nutrition Facts : Calories 145.8, Fat 8.2, SaturatedFat 1, Sodium 4, Carbohydrate 15.3, Fiber 2, Sugar 0.5, Protein 3.6

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Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8–10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
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