Thai Grilled Corn Peach Quinoa Salad
This vibrant Thai-inspired grilled corn and peach quinoa salad is simple, fresh, and bursting with flavor. Featuring fluffy quinoa, sweet grilled corn, juicy peaches, and a zesty, slightly spicy dressing, it’s a healthy and delicious addition to any meal. Perfect for summer gatherings or as a light, satisfying main.
Instructions
- 1
Cook the uncooked quinoa (1 cup) according to package directions.
- 2
In a large salad bowl, whisk together the olive oil (0.33 cup), rice vinegar (3 tbsp), tamari (2 tbsp), sambal oelek chili paste (1 tbsp), agave syrup (1 tbsp), fresh ginger grated (2 tsp), finely chopped lemongrass optional (2 tsp) and [pepper].
- 3
To the dressing, add the cooked uncooked quinoa (1 cup), grilled or roasted corn kernels removed (4 ears), peaches thinly sliced (2 ripe), fresh basil roughly chopped (1 cup), fresh mint roughly chopped (0.5 cup), fresh cilantro roughly chopped (0.25 cup), onions chopped (2 green), chili seeded + chopped (2 red), cherry tomatoes halved (1 cup) and vegan feta crumbled (7 oz). Gently toss everything until combined.
- 4
Top with sliced (1 avocado), roasted pepitas shelled pumpkin seeds (0.5 cup) and a [handful of microgreens]. Serve warm or cold.
Nutrition Facts
Per portion