Quinoa Salad with Peaches and Pickled Onions | PCC Natural Markets

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Quinoa Salad with Peaches and Pickled Onions

Serves: 4 to 6

Your rating: None (2 votes)
Your rating: None (2 votes)

The sweetness of peaches is paired with the brightness of pickled onions (and the pickling liquid makes the perfect homemade dressing!).


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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 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 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.

Recipe by Jackie Freeman, PCC Chef

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