Description
A vibrant summer salad combining quinoa, sweet peaches, and crisp corn with a zesty, non-alcoholic vinaigrette. This light, flavorful dish offers a fresh mix of fruit, greens, and herbs, perfect for warm-weather gatherings or nourishing weeknight meals.
Ingredients
2 cups uncooked quinoa
4 fresh peaches, peeled and diced
2 ears of corn, cooked and kernels removed
1 ripe avocado, diced
1/2 red onion, finely chopped
1 cup crumbled feta cheese
3 tbsp olive oil
2 tbsp white wine vinegar (substitute for champagne)
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
2 candied jalapeños, chopped (optional spice)
4 flaked almonds, slivered for garnish
Instructions
Cook quinoa in 4 cups water until tender, about 15 minutes
Drain and cool to room temperature
In a large bowl, toss quinoa with diced peaches, corn, avocado, red onion, and crumbled feta
Sprinkle chile margarita seasoning or chili powder/cumin blend to taste
Whisk vinaigrette ingredients: olive oil, white wine vinegar, honey, salt, and pepper
Pour vinaigrette over salad, adjusting to desired thickness
Chill for 20-30 minutes to allow flavors to meld
Garnish with candied jalapeños and flaked almonds before serving
Notes
Substitute feta cheese with vegan alternative if desired
Add cilantro or parsley for extra freshness
Store refrigerated for up to 2 days