Quinoa Salad with Peaches and Pickled Onions

We’re kind of late to the quinoa bandwagon, but now that we’re here, I enjoy finding recipes that use the protein packed grain. I saw this one online, and loved the idea of peaches, arugula, and tomatoes mixed in with the quinoa. I wasn’t exactly sure about the pickled onions, but the reviews all said it’s key, and kind of makes the recipe, so I went for it. I’m glad I did. The pickled onions were delicious. Smelly when you’re heating up the vinegar, and also smelly when you’re pickling the onions, but delicious anyway. I subbed nectarines from the farmers’ market for the peaches, because we had them and because then I didn’t have to cope with peach fuzz. I like to throw a little extra arugula the next day and have it for lunch. Yum.

Ingredients

1 1/2 cups quinoa (any color) rinsed well
4 teaspoons kosher salt plus more
1 medium red onion, sliced 1/4″ thick
1/2 cup apple cider vinegar
3 tablespoons sugar
2 large ripe firm peaches, cut into 1/2″ pieces
1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
2 cups small cherry tomatoes (about 1 pint), halved
1/4 cup olive oil
1/2 cup 1/2″ pieces chives, divided
Freshly ground black pepper

Preparation

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 teaspoon 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, 1/4 cup chives, and 3 tablespoons 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 1/4 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.