Grilled California Avocado and Peach Salad

1. Prepare quinoa according to package directions. Drain well using a fine strainer and spread on a rimmed baking sheet. Let stand, tossing occasionally until dried, about 30 minutes.
2. While quinoa dries, place all the Pistachio-Arugula Vinaigrette ingredients in a blender. Blend on medium speed until combined. Set aside.
3. Once the quinoa is thoroughly dry, heat oil for frying in a large skillet on high until waves begin to form in oil. Carefully add the quinoa, reduce heat to medium and fry until puffed, approximately 30 seconds. Drain the quinoa in a fine strainer to remove excess oil and transfer to paper towels. Sprinkle lightly with salt.
4. On a tray or baking sheet, place avocados and peaches cut side up, drizzle with olive oil and lightly season the avocados with salt.
5. Heat grill to medium high, add avocados and peaches cut side down, reduce heat to low and grill until tender and slightly charred (peaches 5 minutes; avocados 2 minutes).
6. To assemble salad, toss arugula with a small amount of the vinaigrette and place on the platter. Next, sprinkle quinoa on the platter.
7. Cut avocado and peaches into wedges and place onto the platter.
8. Drizzle with vinaigrette.
9. Garnish with chopped pistachios if desired.

Variations: For nut allergies, omit pistachios and replace with pumpkin seeds if desired.

Serving Suggestion: Enjoy this salad on its own or top with grilled chicken, shrimp or fish. Can garnish with arugula flowers or other edible flowers.

Beverage Pairing: Enjoy this dish with a chilled glass of iced tea or peach lemonade.