Bon Appétit | August 2013, www.epicurious.com
by Rebecca Jurkevich
Makes 8 servings
Category : Summer Pairings
1 1/2 cups quinoa (any color) rinsed well
4 teaspoons kosher salt plus more
1 medium red onion, sliced 1/4″ thick
1/2 cup apple cider vinegar
3 tablespoons sugar
2 large ripe firm peaches, cut into 1/2″ pieces
1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
2 cups small cherry tomatoes (about 1 pint), halved
1/4 cup olive oil
1/2 cup 1/2″ pieces chives, divided
Freshly ground black pepper
Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8-10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 teaspoon salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup chives, and 3 tablespoons reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
Serve salad topped with remaining 1/4 cup chives.
DO AHEAD: Quinoa salad can be made 6 hours ahead (do not add arugula and chives). Cover and chill. Bring to room temperature and toss in arugula and chives just before serving.
per serving (8 servings)POWERED BY Edamam
Carbohydrates33 g (11%)
Fat9 g (14%)
Protein6 g (11%)
Saturated Fat1 g (6%)
Sodium842 mg (35%)
Polyunsaturated Fat2 g
Fiber4 g (15%)
Monounsaturated Fat5 g
2012 Viognier – John Simpson’s Vineyard Barrel Select