Ingredients:
1 cup Quinoa (rinsed and drained)
2 cups Ripe Peaches (pitted and cut into thin wedges)
1/4 cup Finely Chopped Red Onion
1/4 cup Packed Fresh Mint Leaves (finely chopped, plus additional for garnish)
1 Tbsp Sherry Vinegar
1/4 tsp Ground Red Pepper
4 (6 oz each) Salmon Fillets
2 cups Sugar Snap Peas (strings removed)
Directions:
Prepare outdoor grill for covered direct grilling on medium. Prepare quinoa as label directs.
Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 tsp ground red pepper, and 1/8 tsp salt. Season flesh side of salmon with remaining 1/8 tsp ground red pepper and 1/8 tsp 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. 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.
Prepare outdoor grill for covered direct grilling on medium. Prepare quinoa as label directs.
Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 tsp ground red pepper, and 1/8 tsp salt. Season flesh side of salmon with remaining 1/8 tsp ground red pepper and 1/8 tsp 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. 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.
