- 3/4 cup Quinoadry uncooked
- 1/2 tsp Salt
- 1 1/2 cups Corn kernelsgrilled, from 2 cobs, or frozen and thawed fire-roasted corn, or canned corn
- 2 Peachessmall-medium, thinly sliced or diced
- 1 Avocadoripe, peeled and diced
- 1/2 cup Queso fresco cheesecrumbled
- 1/3 cup Red onionminced
- 1/3 cup Pepitasroasted and salted pumpkin seeds
For cilantro ranch:
- 1/4 cup Cilantrofinely chopped leaves and stems
- 3 tbsp Olive oilextra-virgin
- 3 tbsp Greek yogurtplain
- 2 tbsp Mayonnaise
- 2 tsp Apple cider vinegar
- 1 clove Garlicgrated
- 1/2 tsp Black pepper
- 1/4 tsp Salt
Peach and Corn Quinoa Salad
This fresh Peach and Corn Quinoa Salad packs tons of flavor and is healthy to boot. The peaches add a bright summer twist, and the zingy cilantro ranch is to die for. You could serve this salad as is or pair it with grilled fish, shrimp, or chicken for a well-rounded dinner.
You’ll start by cooking the quinoa in salted water until fluffy. While the quinoa cools, whip up the cilantro ranch. To assemble the salad, toss together the quinoa, corn kernels, sliced peaches, diced avocado, crumbled queso fresco, minced red onion, and roasted pepitas. Pour the prepared cilantro ranch over the top and toss to coat well. Serve warm or cold. This salad will keep well in the refrigerator for up to 3 days.
To make the Spicy Peach and Avocado Salad, you will need the following ingredients:
Steps to make Peach and Corn Quinoa Salad
1 | Cook quinoa | 15 |
In a medium saucepan, add ¾ cup quinoa, ½ salt, and 1 ½ cups water and bring to a boil. Once at a boil, reduce the heat to low. Gently simmer, covered, until all the water is absorbed and the quinoa is fluffy, about 12 to 15 minutes. | ||
2 | Cool quinoa | 10 |
Transfer the cooked quinoa to a large serving bowl and let cool for 10 minutes. | ||
3 | Prepare cilantro ranch | 2 |
Meanwhile, in a medium bowl, add ¼ cup finely chopped cilantro leaves and stems, 3 tablespoons extra-virgin olive oil, 3 tablespoons plain Greek yogurt, 2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, 1 grated garlic clove, ½ teaspoon black pepper, and ¼ teaspoon salt and whisk until smooth. | ||
4 | Assemble | 2 |
To the bowl with quinoa, add 1 ½ cups corn kernels, 2 thinly sliced peaches, 1 diced avocado, ½ cup crumbled queso fresco cheese, ⅓ cup minced red onion, ⅓ cup roasted and salted pumpkin seeds. | ||
5 | Dress | 1 |
Pour the prepared cilantro ranch over the top and toss to coat. | ||
6 | Serve | |
Serve warm, chilled, or at room temperature. | ||
Recipe Reviews
Delicious summer salad!
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