Chipotle-Peach Quinoa Salad

By CakePants
July 19, 2016
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Author Notes: Simultaneously sweet and spicy, this fruity, smoky quinoa salad is like summer in a bowl!CakePants

Serves: 4

Quinoa salad

  • 1 cup uncooked quinoa
  • 1 zucchini, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1 peach, pitted and diced
  • 3 ounces cotija cheese, crumbled
  • 3 tablespoons chopped green onions

Chipotle-peach vinaigrette

  • 1 peach, pitted and diced (no need to peel)
  • 1-2 chipotle peppers in adobo, diced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or agave nectar
  1. Cook the quinoa according to the directions on the package.
  2. Place all the ingredients for the vinaigrette in a blender and blend until smooth.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat for 1-2 minutes. Test the oil with a piece of zucchini – once it sizzles upon contact, add the rest of the zucchini and sauté until softened (but not squishy), about 2 minutes. Transfer the zucchini to a plate or bowl. Add the corn to the skillet and sauté until tender (about 8-10 minutes for fresh corn, 1-2 minutes for frozen or canned). If you are using frozen corn, heat it in the microwave and drain any excess liquid before adding it to the skillet.
  4. In a large bowl, combine the quinoa, zucchini, corn, diced peach, and vinaigrette. Stir in half of the cotija, and sprinkle the remaining half on top, along with the chopped green onions.

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Grains|Salad|Side|Make Ahead|Vegetarian|Summer