• 4servings
  • 30minutes
  • 465calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B6, B9, B12, H, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 cup(s) quinoa , rinsed and drained 2 cup(s) ripe peaches , pitted and cut into thin wedges 25 cup(s) finely chopped red onion

  2. 1/4 cup(s) packed fresh mint leaves , finely chopped, plus additional for garnish 1 tablespoon(s) sherry vinegar

  3. 1/4 teaspoon(s) cayenne (ground red pepper)

  4. 4 piece(s) (6 ounces each) salmon fillet

  5. 2 cup(s) sugar snap peas , strings removed

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered direct grilling on medium.

  2. Prepare quinoa as label directs.

  3. Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.

  4. Season flesh side of salmon with remaining 1/8 teaspoon cayenne and 1/8 teaspoon salt. Place on grill, skin side down. Cover and cook 5 minutes. Carefully turn and cook 4 to 6 minutes longer or until salmon is just opaque in center. Transfer to plate; cool slightly. Carefully peel off skin; discard.

  5. Stir snap peas into quinoa. Cover and cook 2 minutes longer. Divide quinoa and snap peas among serving plates. Top with salmon and peach mixture. Garnish with mint.


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