The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
Ya’ll, I have been sitting on this recipe for an entire year.
We made this a ton last summer, but by the time I thought to put it up on the blog, it was kind of past tomato / peach season, and I didn’t want to post it over the winter and have you forget about it by the time the correct season was upon us.
THAT TIME IS NOW.
You know how sometimes you’re eating a delicious, juicy, ripe peach and you just think to yourself, “What is this missing? Ah, I know, quick pickled onions.”
Well after eating this, you WILL think that when eating a delicious, juicy peach, because the combination somehow goes together like Laurel and Hardy. Like chocolate and marshmallow and graham crackers. Like peanut butter and cheese.
This salad tastes like summer. It’s unique, fresh, and delicious. I strongly encourage you to give this one a try. I sat with a pending post for a WHOLE YEAR so you could give it a try.
(Pairs well with smoothes, and photobombs.)
Recipe from Bon Appetit.
- 1 1/2 cups quinoa rinsed well
- 1 medium red onion, sliced ¼” thick
- 1/2 cup apple cider vinegar
- 3 Tbsp. sugar
- 2 large ripe firm peaches, cut into ½” pieces
- 1/2 bunch arugula, leaves torn (about 2 cups)
- 2 cups small cherry tomatoes (about 1 pint), halved
- 1/4 cup olive oil
- 1/2 cup ½” pieces chives, divided
- 4 tsp. kosher salt plus more
- 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 tsp. 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, ¼ cup chives, and 3 Tbsp. 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 ¼ 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.