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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.