Grilled Peach Salad with Jalapeno Vinaigrette

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



  1. Add water and quinoa to a small saucepan.
  2. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed.
  3. Let cool.
  1. Heat a dry cast iron pan or other heavy skillet over high heat.
  2. 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)
  3. Discard stem and seeds; mince pepper.
  4. Add the pepper, shallot, lime juice, vinegar, and oil to a small jar.
  5. Cover and shake well to combine the ingredients.
  1. Heat a grill or grill pan to high heat (500-degrees).
  2. Cut the peaches in half and remove the pits.
  3. Spray the cut edges lightly with olive oil spray.
  4. Place the peaches cut-side down on the grill
  5. Cook 5-7 minutes or until slightly softened.
  6. Remove from gill and slice.
  1. Toss salad greens with quinoa and vinaigrette.
  2. Top with grilled peach slices and crumbled goat cheese.

Nutritional Information:
Calories: 437
Fat: 15
Carbohydrates: 36
Fiber: 4.5
Protein: 11

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