Quinoa Salad with Peaches and Pickled Onions

Ingredients

1 1/2 cups quinoa (any color), rinsed well

1 medium onion, sliced 1/4-inch thick

1/2 cup apple cider vinegar

3 tablespoons sugar

4 teaspoons kosher salt, plus more for seasoning

2 large ripe firm peaches, cut into 1/2-inch pieces

1/2 bunch mustard greens, thick stems trimmed, roughly chopped

2 cups small cherry tomatoes, halved

1/4 cup olive oil

Freshly ground black pepper

Instructions

  1. Bring quinoa and 3 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit 15 minutes. Fluff with a fork and let cool.
  2. Place onion in a small bowl. Bring vinegar, sugar, and 4 teaspoons salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain and reserve pickling liquid
  3. Toss pickled onion, peaches, greens, tomatoes, oil, and 3 tablespoons reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
  4. Serve chilled or room temperature.
‚Äč

Comment on this recipe

You must be logged in to post a comment.