Quinoa salad with peaches and pickled onions

Delicious quinoa salad combining the sweetness of fresh peaches with the tanginess of pickled onions. A perfect balance of flavors in every bite!

Ingredients:

• 1/2 cups quinoa (any color) rinsed well
• medium red onion, sliced ¼” thick
• /2 cup apple cider vinegar
• Tbsp. sugar
• large ripe firm peaches, cut into ½” pieces
• /2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
• cups small cherry tomatoes (about 1 pint), halved
• /4 cup olive oil
• /2 cup ½” pieces chives, divided
• tsp. kosher salt plus more
• Freshly ground black pepper
• Fat (g) 9
• Saturated Fat (g) 1.5
• Cholesterol (mg) 0
• Carbohydrates (g) 31
• Dietary Fiber (g) 4
• Total Sugars (g) 8
• Protein (g) 6
• Sodium (mg) 970

Instructions:

1. In a medium saucepan, combine quinoa and 4 cups of water. Add salt, bring to a boil. Once boiling, cover the pan, lower the heat, and let it simmer until the quinoa is soft, which takes about 8-10 minutes. Drain the excess water, return the quinoa to the pan, and cover it again. Take it off the heat and allow it to sit for 15 minutes. Fluff the quinoa with a fork, transfer it to a baking sheet with edges, and let it cool down.
2. While the quinoa is cooking, put the onion in a small bowl. In another small saucepan, bring vinegar, sugar, and 4 teaspoons of salt to a boil, stirring until the sugar and salt dissolve. Pour this mixture over the onion and let it sit for 20 minutes. Then, strain the onion, keeping the liquid for later use.
3. Combine the pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup of chives, and 3 tablespoons of the reserved pickling liquid in a large bowl. Season with salt, pepper, and more pickling liquid to taste. Gently fold in the cooked quinoa.
4. Present the salad with the remaining 1/4 cup of chives on top.
5. PREP AHEAD: Prepare the quinoa salad up to 6 hours in advance (without adding arugula and chives). Cover it and refrigerate. Before serving, bring it to room temperature and mix in the arugula and chives.

Summary:

• Calories: 1832 kcal
• Fat: 71 g
• Protein: 45 g
• Carbs: 259 g
• Potassium: 3299 mg
• Magnesium: 611 mg