Author Notes
Simultaneously sweet and spicy, this fruity, smoky quinoa salad is like summer in a bowl! —CakePants
Ingredients
- Quinoa salad
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1 cup
uncooked quinoa
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1
zucchini, diced
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1 cup
corn (fresh, frozen, or canned)
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1 tablespoon
olive oil
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1
peach, pitted and diced
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3 ounces
cotija cheese, crumbled
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3 tablespoons
chopped green onions
- Chipotle-peach vinaigrette
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1
peach, pitted and diced (no need to peel)
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1-2
chipotle peppers in adobo, diced
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2 tablespoons
olive oil
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1 tablespoon
apple cider vinegar
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1 tablespoon
honey or agave nectar
Directions
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Cook the quinoa according to the directions on the package.
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Place all the ingredients for the vinaigrette in a blender and blend until smooth.
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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.
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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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