Quinoa Peach Salad with Chipotle Vinaigrette
This sweet and spicy Quinoa Peach Salad is packed with fresh peaches, lightly charred corn, and salty cotija cheese. It's simple to make and drizzled with a tangy chipotle vinaigrette.
Equipment
- Immersion Blender
Ingredients
Quinoa Peach Salad
- ½ cup (90 g) uncooked quinoa rinsed in a fine mesh sieve
- 1 cup (250 ml) water
- ½ tbsp extra-virgin olive oil
- 1 cup (160 g) corn about 1 corn cob
- 5 oz (142 g) arugula
- 1 cup (80 g) thinly sliced red onion
- 2 peaches sliced
- 4 oz (113 g) cotija crumbled
Chipotle Vinaigrette
- ½ cup (125 ml) extra-virgin olive oil
- 4 tbsp apple cider vinegar
- 3 chipotle peppers in adobo
- 2 tsp honey
- 2 large cloves garlic
- ¼ tsp fine sea salt plus more to taste
Instructions
- Add the rinsed quinoa and water to a small saucepan. Bring to a boil over medium-high heat. Cover and reduce to low heat and cook for 15 minutes until the water has absorbed. Turn off the heat and let it sit, covered, for 3 minutes. Fluff with a fork and set aside to cool.
- Meanwhile, put all the ingredients for the vinaigrette into a tall mixing cup and use an immersion blender to blend everything until smooth. Set aside.
- Heat ½ tbsp of olive oil in a medium pan over medium heat. Add the corn to the pan and stir frequently until lightly browned.
- To a large salad bowl, add the arugula, cooked quinoa, and red onions. Add half of the corn, peaches, and cotija and toss to combine.
- Top the salad with the remaining corn, peaches, and cotija. Drizzle with your desired amount of vinaigrette and serve.
Notes
- You can use frozen corn kernels if you don't have fresh corn.
- You'll likely have a bit of leftover vinaigrette which you can use for future use. Store it in an airtight container and keep it in the fridge for up to 3-4 days.
- The recipe makes between ¾ and 1 cup or about 200 ml of dressing.
Nutrition
Serving: 1 serving | Calories: 347kcal | Carbohydrates: 26g | Protein: 7g | Fat: 25g | Sodium: 330mg | Fiber: 4g | Sugar: 9g
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