Thai Grilled Corn & Peach Quinoa Salad: Your Tastebuds Will Sing!
Grilled corn and peaches elevate this vibrant Thai quinoa salad with a sweet and spicy dressing.
Ingredients
- 1 cup uncooked quinoa
- 1/3 cup olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sambal oelek (chili paste)
- 1 tablespoon honey
- 2 teaspoons fresh ginger (grated)
- 2 teaspoons finely chopped lemongrass (optional)
- pepper
- 4 ears grilled or roasted corn (kernels removed)
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.