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    Home » Salads

    Quinoa Arugula Salad with Grilled Peaches

    Published: Jul 1, 2016 · Modified: Jun 20, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Quinoa Arugula Salad with Grilled Peaches is an ideal summer salad. Sweet, savory and creamy with a hint of crunch, a tangy vinaigrette ties it all together in the most delicious way!

    Grilled Peach Quinoa Salad

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    Leave some room on the grill grates this summer for something a little unexpected -- fruit!

    This Quinoa Arugula Salad with Grilled Peaches is an ideal summer salad. The savory-sweet mashup of quinoa, arugula, goat cheese and grilled peaches is a surprisingly fabulous flavor combination that you'll want to serve up all summer long.

    A sprinkle of almonds add texture and crunch, while a sweet and tangy vinaigrette ties it all together in the most perfect way.

    Looking for more enticing summer salads? Try my Summertime Crab Cake Salad, Asian-Inspired Grilled Salmon, Corn & Cucumber Salad, or Orange Avocado Salad with Honey Vinaigrette.

    This recipe is naturally gluten-free and vegetarian and can be made dairy-free/vegan. (See Variations & Substitutions area below.)

    IMG_0192
    Jump to:
    • Ingredients
    • Instructions
    • FAQ's
    • Variations & Substitutions
    • Arugula Quinoa Salad with Grilled Peaches

    Ingredients

    • Peaches. Peaches grill beautifully and add an amazing burst of sweetness to this salad.
    • Quinoa. I always have frozen quinoa in my fridge to serve as a side or toss with salads.
    • Arugula. If you don't have arugula, try fresh, chopped spinach
    • Goat cheese. The tangy creaminess of goat cheese pairs perfectly with the other flavors in this salad, but if you don't care for goat cheese try one of my suggestions listed below.
    • Almonds. Sliced or slivered almonds add a nice crunch! Feel free to use your favorite toasted nuts instead.
    • Olive oil. Extra virgin olive oil is a good choice for vinaigrettes.
    • White wine vinegar. Lemon juice would also work as an acid for the vinaigrette.
    • Honey. A little pop of sweetness brings out the flavor of the peaches.
    • Dijon mustard. Dijon is often used in vinaigrettes for both flavor and to help emulsify.
    • Ground ginger. The warm flavors of ginger are unexpected, but welcome here!
    • Cinnamon. Peaches go fabulously well with cinnamon! Think crumbles & cobblers. Trust me on this one.
    • Sea salt
    • Cracked black pepper

    Instructions

    Grill Peaches

    Brush peaches with a little olive oil.

    Place the peach slices directly onto the grill grates (or a grill pan) over high heat and cook about 2 minutes per side or until you can see grill marks. Set aside.

    Cook Quinoa

    Meanwhile, make quinoa: Cook quinoa according to package directions.

    Set aside to cool slightly when done.

    Tip: I like batch cooking quinoa and then freezing for later use! This video shows how I do it.

    Make Vinaigrette

    Whisk together all vinaigrette ingredients in a small bowl or a salad dressing shaker. Set aside.

    In a large bowl, gently combine all the ingredients, then drizzle with vinaigrette and toss to coat.

    Sprinkle with extra almonds and goat cheese before serving, if desired.

    IMG_0196

    FAQ's

    Can Quinoa Arugula Salad be made ahead?

    Yes! Prepare all the elements of this salad and store separately in airtight containers in the refrigerator and toss together when it's time to serve. Alternatively, you can combine everything except the arugula (it wilts a bit once dressed) and store in an airtight container in the refrigerator for 2-3 days.

    What proteins can be added to this salad?

    Pick your favorite! Grilled chicken (or store-bought rotisserie chicken), grilled or poached shrimp and even sausage would work well as an added protein.

    Is Quinoa Arugula Salad served hot or cold?

    This salad can be served warm (the arugula will wilt a bit) or cold!

    IMG_0193

    Variations & Substitutions

    Try some delicious variations on this salad:

    • Add a protein like chicken, shrimp or grilled sausage.
    • Try other types of cheeses such as crumbled feta or brie.
    • Experiment with grilling other fruit! Try plums, pineapple, nectarines, cantaloupe and even watermelon. Yep, you can grill watermelon!
    • Don't have (or like) arugula? Try some chopped fresh spinach instead.

    Diet-Specific Substitutions

    This recipe is naturally gluten-free and vegetarian.

    • Dairy-free/Vegan: Omit goat cheese or use a plant-based vegan cheese in its place. Use agave or date syrup instead of honey.
    Overhead shot of Quinoa Arugula Salad with Grilled Peaches in a white bowl with a fork beside it.

    Arugula Quinoa Salad with Grilled Peaches

    The Kitchen Prep
    The savory-sweet mashup of quinoa, goat cheese and grilled peaches makes this dish way more satisfying than your average salad.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Salad
    Cuisine American
    Servings 4 servings

    Ingredients
      

    For Salad

    • 1 tablespoon olive oil
    • 2 peaches peeled, pitted and sliced into wedges
    • 1½ cups cooked quinoa see notes for cooking tips
    • 2 cups arugula
    • ½ cup goat cheese
    • ¼ cup sliced or slivered almonds

    For Vinaigrette:

    • ¼ cup olive oil
    • 2 tablespoons white wine vinegar or lemon juice
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • ⅛ teaspoon ground ginger
    • ¼ teaspoon cinnamon
    • ½ teaspoon sea salt
    • ½ teaspoon cracked black pepper

    Instructions
     

    Grill Peaches:

    • Using a grill pan over high heat or an outdoor grill, place peach slices directly onto the grates and grill about 2 minutes per side or until you can see grill marks. Set aside.
    • Meanwhile, make quinoa: Cook quinoa according to package directions. {See notes.} Set aside to cool slightly when done.

    Make Vinaigrette:

    • Whisk together all vinaigrette ingredients in a small bowl. Set aside.
    • In a large bowl, gently combine all the ingredients, then drizzle with vinaigrette and toss to coat.

    Notes

    How to Cook Quinoa on the Stovetop: Combine quinoa, water and a pinch of salt in a pot and bring to a boil over high heat. (1 ¾ cups water per cup of dry quinoa) Once it begins to boil, cover the pot with a lid and reduce the heat to medium-low, allowing it to simmer until most of the water is absorbed. Once most of the water is gone, reduce the heat to low and allow the quinoa to steam until it is completely tender.
    Variations
    • Add a protein like chicken, shrimp or grilled sausage.
    • Try other types of cheeses such as crumbled feta or brie.
    • Experiment with grilling other fruit! Try plums, pineapple, nectarines, cantaloupe, or watermelon. 
    • Use chopped, fresh spinach instead or arugula.
    Diet-Specific Substitutions
    This recipe is naturally gluten-free and vegetarian.
    • Dairy-free/Vegan: Omit goat cheese or use a plant-based vegan cheese in its place. Use agave or date syrup instead of honey.
     
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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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