Grilled Peach Salad w/ Jalapeño Vinaigrette

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Grilled Peach Salad w/ Jalapeño Vinaigrette might be a recipe you should try. One serving contains 336 calories, 11g of protein, and 13g of fat. This recipe serves 4 and costs $3.01 per serving. It will be a hit at your The Fourth Of July event. Head to the store and pick up water, goat cheese, peaches, and a few other things to make it today. This recipe from Healthy Delicious has 386 fans. It works well as a salad. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: BBQ Grilled Corn, Jalapeño and Peach Quinoa Salad, Grilled Peach Salad with Raspberry Vinaigrette, and Grilled Peach Salad with Raspberry Vinaigrette.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add the 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.Meanwhile, prepare the dressing. Heat a dry cast iron pan or other heavy skillet over high heat. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. 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.

 

Step by step:

1. Add the water and quinoa to a small saucepan. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed.

2. Let cool.Meanwhile, prepare the dressing.

3. Heat a dry cast iron pan or other heavy skillet over high heat.

4. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes.

5. Let cool. Discard stem and seeds; mince pepper.

6. Add the pepper, shallot, lime juice, vinegar, and oil to a small jar. Cover and shake well to combine the ingredients.

7. Heat a grill or grill pan to high heat (500-degrees).

8. Cut the peaches in half and remove the pits. Spray the cut edges lightly with olive oil spray.

9. Place the peaches cut-side down on the grill; cook 5-7 minutes or until slightly softened.

10. Remove from gill and slice.Toss salad greens with quinoa and vinaigrette. Top with grilled peach slices and crumbled goat cheese.

Nutrition Information:

covered percent of daily need