This one is adapted from Epicurious.com and it is a winner winner chicken dinner! The best part it’s a make ahead dish and keeps well as leftovers, just add the arugula as you serve it. I love the contrasting flavors in this dish, next time I might add some nuts for crunch.
1 1/2 c quinoa,rinsed well
4 tsp salt
1 medium red onion, sliced 1/4″ thick
1/2 c apple cider vinegar
3 TBSP sugar
2 large nectarines, cut into 1/2″ pieces
2 c baby arugula
2 c small cherry tomatoes, halved
1/4 c olive oil
1/2 c 1/2″ pieces chives, divided
Cook quinoa according to package. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, tomatoes, oil, 1/4 c chives, and 3 TBSP reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
When ready to serve fold in arugula, topped with remaining 1/4 cup chives.
Serves 8 – 10.