I found this recipe on a blog called Healthy Delicious. It was a great find to keep the produce theme this week and made a perfect dinner. It’s excellent – so fresh and delicious with bold contrasts in flavor. Every bite was a perfect bite.
Something I’ll do differently next time is to toss the jalapeno on the grill instead of blistering it in the frying pan. I used an herb goat cheese which added a nice herb flavor and used a combination of white and yellow peaches and nectarines. You really need them to be sweet to offset the heat of the jalapeno. YUM!
2 cups water
1 cup quinoa, rinsed
1 jalapeno pepper
1 small shallot, minced
1 lime, juiced
2 tablespoons tarragon vinegar or white wine vinegar
2 tablespoons extra virgin olive oil
4 peaches or nectarines
8 cups salad greens
2 ounces goat cheese
- Add water and quinoa to a small saucepan.
- Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed.
- Let cool.
- Heat a dry cast iron pan or other heavy skillet over high heat.
- Add the jalapeno and cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. (Or spray with cooking spray and toss on a preheated grill)
- Discard stem and seeds; mince pepper.
- Add the pepper, shallot, lime juice, vinegar, and oil to a small jar.
- Cover and shake well to combine the ingredients.
- Heat a grill or grill pan to high heat (500-degrees).
- Cut the peaches in half and remove the pits.
- Spray the cut edges lightly with olive oil spray.
- Place the peaches cut-side down on the grill
- Cook 5-7 minutes or until slightly softened.
- Remove from gill and slice.
- Toss salad greens with quinoa and vinaigrette.
- Top with grilled peach slices and crumbled goat cheese.