This Thai salad is a vibrant symphony of flavors and textures, designed to delight your palate and brighten your plate. Combining smoky grilled corn, sweet peaches, fluffy quinoa, and a zesty, spicy dressing, it’s a dish that truly captures the essence of summer. Perfect for BBQs, picnics, or a light and refreshing meal, this Thai salad offers a unique twist on traditional grain salads. Its complex yet harmonious taste profile makes it a guaranteed crowd-pleaser, proving that salads can be exciting and deeply satisfying.
Thai Grilled Corn & Peach Quinoa Salad: Your Tastebuds Will Sing!
Ingredients
Method
- Cook the quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
- While the quinoa cooks, prepare the dressing. In the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, sambal oelek, honey, grated ginger, chopped lemongrass (if using), and pepper until well combined.
- Add the cooked quinoa, grilled corn kernels, and the remaining salad ingredients (peaches, basil, mint, cilantro, green onions, fresno chilies, tomatoes, and feta cheese) to the bowl with the dressing.
- Gently toss all the ingredients together until everything is evenly coated with the dressing.
- If serving immediately, top with sliced avocado, toasted pepitas, and micro greens.
- Serve the salad warm or chilled, enjoying the explosion of flavors!
Notes
– Adjust the sambal oelek to your spice preference; add more for extra heat or less for a milder kick.
– For a complete meal, add grilled chicken or shrimp. For a vegan option, omit the feta cheese. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Grill your corn for maximum smoky flavor, or roast it if grilling isn’t an option.
- Adjust the sambal oelek to your spice preference; add more for extra heat or less for a milder kick.
- For a complete meal, add grilled chicken or shrimp. For a vegan option, omit the feta cheese.
Experiment with different herbs and chili peppers to make this Thai salad your own. Enjoy this delightful and healthy dish!
Try this next: Rainbow Thai Basil Noodle Salad
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Frequently asked questions
Can I make this Thai corn and peach salad ahead of time?
Yes, you can prepare this salad ahead! Cook the quinoa and chop the vegetables a day in advance. Store them separately in airtight containers in the refrigerator. Toss everything together with the dressing just before serving to maintain the freshness of the peaches and corn.
What can I substitute for peaches in this quinoa salad?
If peaches are out of season or unavailable, nectarines or even firm mangoes make excellent substitutes. You could also use grilled pineapple for a similar sweet and slightly tangy flavor profile that complements the Thai-inspired dressing beautifully.
How do I store leftover Thai grilled corn and peach quinoa salad?
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 2-3 days. The flavors will meld nicely over time, but the texture of the peaches may soften slightly. Avoid freezing, as it will affect the consistency.
What’s the best way to grill corn for this salad?
Husk the corn and brush lightly with oil. Grill over medium-high heat, turning occasionally, until tender and slightly charred, about 8-10 minutes. Alternatively, you can use pre-grilled corn from the store or even canned/frozen corn, sautéed until lightly browned.
