Quinoa Salad with Peaches and Pickled Onions

Quinoa Salad with Peaches and Pickled Onions

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  • Each serving
  • 330 cal
  • 18g fat (5g sat)
  • 20mg chol
  • 550mg sodium
  • 33g carb
  • 4g fiber
  • 10g sugars
  • 9g protein


  • 1 cup rainbow quinoa, rinsed and drained
  • 2 cups vegetable stock or water
  • 1 1/2 teaspoons salt, divided
  • 1/2 red onion, thinly sliced
  • 1 clove garlic, peeled
  • 3/4 cup Champagne vinegar
  • 1 tablespoon brown sugar, or to taste
  • 2 ripe peaches, pitted and sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh tarragon
  • Salt and pepper, to taste
  • 5 ounces baby arugula or watercress (or a combination)


Combine quinoa, stock or water and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat, cover and let simmer until the liquid has evaporated, 10 to 15 minutes. Let stand for 5 to 10 minutes off the heat, then fluff with a fork.

Place onions and garlic in a bowl. Combine 1 teaspoon salt, vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Pour over onions and garlic and let stand for 30 minutes. Drain, reserving pickling liquid.

In a large bowl, combine pickled onions, peaches, cheese, olive oil, tarragon and 3 tablespoons pickling liquid. Season to taste with salt and pepper. Fold in quinoa and arugula. Add additional pickling liquid, if desired.

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