• Tristan Thibodeau, MSN

Grilled Peach Quinoa Salad with Creamy Chili-Lime Dressing

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"♫ Moving to the country, gonna eat a lot of peaches...millions of peaches, peaches for free! ♫"

It only seems fitting that I start this recipe off with a reference to a song devoted to my favorite deliciously sweet stone fruit...the peach!

Peaches are flooding the grocery stores with the indication that summer is in full swing! Not that I needed that reminder, it has been at least 100 degrees here in AZ for months! I am so ready for the fall season, but not before I have a chance to create a summer salad recipe with delicious flavors and tons of fresh crisp vegetables to keep you quenched.

This summer salad features protein-packed quinoa, crisp and hydrating romaine, peppery arugula, detoxifying cilantro, spicy watermelon radish, grilled peaches, and a chili-lime dressing sure to knock your socks off!


Prep Time

10 minutes

Cooking Time

30-35 minutes


4 salads


  • 1 head romaine, chopped

  • 1 small box of arugula, rinsed

  • 1 watermelon radish, peeled and chopped

  • 1 bundle fresh cilantro, chopped

  • 3 limes

  • 2 peaches, cut in half and pitted

  • 1 C quinoa, (I used red)

  • 1 yellow onion, chopped

  • 1 clove garlic, minced

  • 1 T olive oil

  • 1 tsp cumin

  • 1/2 tsp cinnamon

  • Salt and pepper to taste

**For the creamy chipotle-lime dressing

  • 2 T tahini

  • 2 tsp maple syrup

  • 2 tsp Bragg's aminos (or soy sauce)

  • Juice from one lime

  • 2 tsp lime zest

  • 1 tsp garlic, minced (or garlic powder)

  • 2 tsp grated ginger, (or powdered)

  • 1 tsp chili powder

  • 2 T water (to thin out dressing)


  1. Prepare the quinoa according to directions on package.

  2. While quinoa simmers, heat 1 T olive oil in a pan and add the chopped yellow onion and minced garlic clove until translucent and fragrant.

  3. Once onion and garlic are translucent, add the cinnamon, cumin, and salt and pepper to taste.

  4. Transfer quinoa to pan with spices and onion and stir to combine. Set aside.

  5. Prepare the dressing by adding the tahini, maple syrup, aminos, lime juice, lime zest, garlic, ginger, chili powder and water, whisk to combine

  6. Set dressing aside and grill peaches by heating grill (or grill pan) to medium-high heat and place peaches face down for 4-5 minutes. **Keep an eye on them so they don't completely burn (take it from me)

  7. Once peaches have been grilled, set aside and prepare the salad by combining the chopped romaine, arugula, watermelon radish, and cilantro to a large bowl.

  8. Coat the salad in the juice from two limes, 2 tsp lime zest, and salt and pepper to taste.

  9. To plate, add lettuce mixture and then quinoa on the side.

  10. Top with grilled peach and drizzle with chipotle-lime dressing!