Quinoa Salad in a Jar // Peaches & Pickled Onions

DSC_0322.jpg

 

DSC_0322 Wow, can you believe August is already here? It still feels like we were celebrating the new year not that long ago and now we are over half way through 2013...the downside to getting older - time moves way to fast! I submitted my first post to MadeByGirl last night , which I'm super excited about. It will go live sometime within the next two weeks, and of course I will keep you posted.

As for today I have a super yummy and quick recipe to share that I recently took for a spin, via (my fav) Bon Appetite Magazine - a quinoa salad with peaches and pickled onions. I originally made this for the picnic that you have been reading about all week, but the great thing about this is that since then I have created another dinner around it, and had it for lunch two different ways this week. The recipe is super easy to follow and the results are amazing. Plus it travels well and requires no prep time after the initial process. Make this on a Sunday afternoon, store in individual jars and you have a enough for a super healthy grab and go lunch for the work week.

Now lets talk about the details...

Ingredients: serves 8

  • 1 1/2 cups quinoa
  •  4 tsp. salt
  • 1 medium red onion (sliced)
  •  1/2 cup apple cider vinegar
  • 3 Tbsp. sugar
  • 2 large firm peaches cut into 1/2" pieces (I used white peaches)
  • Baby arugula to top off the jars
  • 1 pint cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 cup diced chives
  • Fresh ground pepper

Directions:

  • Place sliced onions in a small bowl
  • Add vinegar, sugar, and 4 tsp. of salt to a small sauce pan and bring to a boil
  • Once sugar and salt are dissolved pour over onions and let soak for 20 mins

DSC_0155

  • Cook quinoa, using desired method. Bon Appetit Tip:  After letting stand for 15 min, fluff with a fork, then spread out over a baking dish and let cool
  • Toss the pickled onions, peaches, and tomatoes with olive oil and 3 Tbsp. of the pickling juice; season with salt and pepper; add to quinoa

DSC_0239

  • Using small mason jars, fill about 3/4 of the way with quinoa mixture, top off with a small handful of arugula, some diced chives and season with additional pepper and a dash of salt
  • Sage & Sparkle Tip: Adding the arugla to the top fo the jar and not mixing in will ensure that your lettuce does not wilt

DSC_0260

DSC_0278

DSC_0439

DSC_0442

Perfect for a picnic, for lunch, or for dinner!  Make it, pack it, then style it yummy...

{recipe via Bon Appetite - August 2013}