Grilled Salmon with Peaches

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)

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.