Quinoa salad with green garlic walnut vinaigrette, grilled peaches, and pickled rhubarb

Peaches are a delicious part of summer months. They have plenty of healthy antioxidants and make a tasty addition to this quinoa salad. If you’ve never tried grilled peaches, you’re in for a treat with this recipe!

Ingredients:

• 2 Ripe Peaches (Halved and Pitted)
• 2 Tbsp Olive oil
• 1 tsp thyme
• ½ tsp sugar
• Salt and pepper
• 1 bag or red quinoa (cooked in 2 1/4 c boiling water for 15 minutes, let cool)
• 4 Tbsp pickled rhubarb (recipe below)
• Green Garlic walnut vinaigrette (recipe below)

Instructions:

1. Heat grill to medium high heat.
2. Place the peach halves in a bowl, season with salt, pepper, thyme, sugar, and add olive oil. Toss to coat.
3. Place peaches cut side down on grill. Turn once and cook for about 4 minutes.
4. &Flip peaches and cook for 2 minutes. Take peaches off grill and let cool until they can be handled.
5. Dress quinoa with salt, pepper, and vinaigrette.
6. Cut the peach halves into quarters.
7. Place dressed quinoa on plate and finish with peach pieces and pickled rhubarb.

Green Garlic walnut vinaigrette

Ingredients:

• 3/4 cup white balsamic vinegar
• 1 cup walnuts (chopped)
• 1 tbsp shallots (diced)
• 1 tsp thyme
• salt and pepper
• 3 cups vegetable oil

Instructions:

1. Place walnuts in a pan with vegetable oil and put it on medium high heat. When the nuts begin to bubble, take off the heat and let completely cool.
2. In a bowl add the white balsamic vinegar, green garlic, shallots, thyme salt and pepper. Whisk in walnut nut and oil mixture.

Pickled Rhubarb

Ingredients:

• 2 cup chopped rhubarb
• 1 cup rice wine vinegar
• 1 cup sugar
• 1 cinnamon stick
• 1 star anise

Instructions:

1. In a small pot add vinegar, sugar, cinnamon stick, star anise and bring to a boil.
2. Place rhubarb in a shallow bowl and pour hot liquid over it. Let stand until cool.
3. Keep refrigerated till use.