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:

2 tablespoons extra virgin olive oil

2 ounces goat cheese

1 jalapeno pepper

1 lime, juiced

4 peaches or nectarines

1 cup quinoa, rinsed

8 cups salad greens

1 small shallot, minced

2 cups water

2 tablespoons tarragon vinegar or white wine vinegar

Equipment:

sauce pan

frying pan

grill pan

grill

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:

Quickview
335k Calories
11g Protein
13g Total Fat
46g Carbs
47% Health Score
Limit These
Calories
335k
17%

Fat
13g
20%

  Saturated Fat
3g
21%

Carbohydrates
46g
15%

  Sugar
13g
15%

Cholesterol
6mg
2%

Sodium
82mg
4%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
56%

Vitamin C
35mg
43%

Vitamin A
1591IU
32%

Folate
119µg
30%

Phosphorus
298mg
30%

Magnesium
112mg
28%

Copper
0.53mg
26%

Fiber
5g
22%

Vitamin E
3mg
22%

Potassium
706mg
20%

Vitamin B6
0.38mg
19%

Iron
3mg
18%

Vitamin B2
0.28mg
16%

Vitamin B1
0.23mg
15%

Zinc
1mg
13%

Vitamin B3
2mg
12%

Vitamin K
9µg
9%

Vitamin B5
0.79mg
8%

Calcium
67mg
7%

Selenium
4µg
7%

covered percent of daily need
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