Peach Quinoa Salad

It’s weird to me that I’m sharing two recipes in a row that feature fruit in salads (watermelon caprese salad and today’s peach quinoa salad) because I don’t tend to care for having fruit in my salads. I guess that just goes to show you that anything is possible… or that these salads are really that good.

Bottled salad dressing is obviously easier, but making your own at home isn’t really that much work and has the advantage of knowing exactly what’s in it. Actually, thinking about it, you also have an infinite variety of dressings you can make at home any way you like instead of the same selection at the grocery store. Win win.

This is the quintessential summertime salad. With the corn, peaches, tomatoes (good tasting ones), and avocadoes, I’m in heaven. I’ll enjoy all the fresh fruits and veggies I can get my hands on while they are in season because I know it will not last long here in the Connecticut. Before you know it, we’ll all be back on the holiday cookie diet… Not the best for you, but it sure is tasty. Maybe the Hallmark Channel Christmas in July event is just in my head.

Peach Quinoa Salad Recipe
(Makes about 6 servings)

Ingredients for the Herb Vinaigrette:

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 tablespoon chives, roughly chopped
  • 1 teaspoon shallot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of chili flakes

Ingredients for the Salad:

  • 1 and1/2 cups of uncooked quinoa
  • 1/2 tablespoon chili powder
  • 3 ears of corn
  • 2 peaches, roughly chopped
  • 1 cup grape tomatoes, sliced
  • 2 avocadoes, roughly chopped
  • 6 ounces of feta cheese, roughly chopped

Directions for the Herb Vinaigrette:

  1. Add all of the herb vinaigrette ingredients to a food processor and blend until combined.

Directions for the Salad:

  1. Cook the quinoa according to the directions on the box.
  2. Once the quinoa is done cooking, stir in the chili power and set it aside.
  3. Cook the corn on the cob. You can grill it, boil it, or I cooked it in the microwave for 5 minutes, with the husk on. When the corn is cool enough to touch, remove the husk (if present) and cut the corn kernels off of the cobs. Set this aside.
  4. In a large bowl, add the seasoned quinoa, corn, peaches, grape tomatoes, avocadoes, and feta cheese.
  5. Pour in the herb vinaigrette.
  6. (Optional) Sprinkle some chopped cilantro and chives onto the salad.
  7. Gently mix together.

Adapted from: Half Baked Harvest

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