Quinoa Salad with Peaches and Pickled Onions

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1.5 cups quinoa (any colour) rinsed well (this gets rid of some of the bitterness)
4 tsp kosher salt plus more
1 medium red onion, sliced 1/4" thick (I only had a half onion)
1/2 cup apple cider vinegar
3 tbsp sugar
2 large firm-ripe peaches, cut into 1/2" pieces
2 cups arugula
2 cups small cherry tomatoes, halved or quartered
1/4 cup olive oil
1/2 cup chopped chives
fresh ground pepper

Bring rinsed quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8-10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork.

Meanwhile place onion in a small bowl. Bring vinegar, sugar, and 4 tsp salt to a boil in a small saucepan, stirring to dissolve. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.

Toss pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup chives, and 3 tbsp reserved pickling liquid in a large bowl; season with salt and pepper, adding more pickling sauce if needed. Fold in quinoa.

Quinoa salad can be made 6 hours ahead (do not add arugula and chives). Cover and chill. Bring to room temperature and toss in arugula and chives just before serving.

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