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.

Serve.