Grilled Jalapeño Peach Quinoa Salad

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Half Baked Harvest

Total Time

25 minutes

Prep Time

25 minutes

Rating

(76)

Ingredients

6 servings

1/2 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons spicy or regular honey
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
2 tablespoons chives, chopped
1 small shallot, chopped
1 clove garlic, grated
kosher salt and black pepper
chili flakes
3 cups cooked quinoa
1-2 tablespoons Tajin or chili powder
2 ears grilled or roasted corn, kernels cut off the cob
2 ears raw corn, kernels cut off the cob
1-2 peaches, chopped
1 cup cherry tomatoes, halved
1-2 avocados, chopped
2 tablespoons candied or pickled jalapeños
6 ounces feta cheese, crumbled

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Preparation

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Step 1

1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper. 2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese. 3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.

Step 2

Candied Jalapeños

Step 3

1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

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Grilled Jalapeño Peach Quinoa Salad

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