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.

grilledpeachsalad

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!
Ingredients:

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

Preparation:

Quinoa:

  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.
Vinaigrette:
  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.
Peaches:
  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.
Salad:
  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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