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Grilled Peach and Quinoa Salad

Grilled Peach and Quinoa Salad

  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 1 large ripe peach
  • 1/4 cup sherry vinegar
  • 1/4 fresh squeezed orange juice
  • 1 tablespoon orange blossom honey
  • 1/2 cup Spanish olive oil plus 2 tablespoons
  • Salt and pepper
  • 1 1/2 cups cooked quinoa
  • 2 cups baby arugula
  • 1/4 cup Marcona almonds, roughly chopped


  • Preheat a grill pan over medium-high heat. Lightly grease the pan with 1 tablespoon of olive oil.

    Cut the peach in half and remove the stone. Cut each half into quarters. In a small mixing bowl, toss the peach in 1 tablespoon of olive oil and season with salt and pepper. Transfer the peaches to the grill pan and grill the peaches for 2 minutes per side or until the peaches are tender. Remove from the grill to a plate and set aside.

    In a small mixing bowl combine the sherry vinegar, orange juice, honey and remaining 1/2 cup olive oil, mix well and season with salt and pepper. Set aside 1/4 cup of the vinaigrette. Toss the quinoa with the remaining vinaigrette.


  • Toss the arugula with 1/4 cup of the vinaigrette. Transfer the arugula to a platter. Spoon the quinoa on top of the arugula. Arrange the peaches on top of the quinoa and garnish with the chopped Marcona Almonds.


Recipe Details