Thai Grilled Corn and Peach Quinoa Salad
Thai Grilled Corn and Peach Quinoa Salad is an Asian main course. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $4.14 per serving. One serving contains 655 calories, 19g of protein, and 42g of fat. It is perfect for The Fourth Of July. Head to the store and pick up corn, quinoa, microgreens, and a few other things to make it today. 518 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. BBQ Grilled Corn, Jalapeño and Peach Quinoa Salad, grilled corn and peach cobb salad, and Grilled Corn Quinoa Salad are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 avocado, sliced
1 cup cherry tomatoes, halved
2 Fresno chilies, seeded + chopped
4 ears grilled or roasted corn, kernels removed
6-8 ounces feta cheese, crumbled
1 cup fresh basil, roughly chopped
1/4 cup fresh cilantro, roughly chopped
2 teaspoons fresh ginger, grated
1/2 cup fresh mint, roughly chopped
2 green onions, chopped
1 tablespoon honey
2 teaspoons finely chopped lemongrass (optional)
2 tablespoons low sodium soy sauce
handful of microgreens
1/3 cup olive oil
2 ripe peaches, thinly sliced
1/2 cup toasted pepitas (shelled pumpkin seeds)
pepper
1 cup uncooked quinoa
3 tablespoons rice vinegar
1 tablespoon sambal oelek (chili paste)
Equipment:
whisk
bowl
Cooking instruction summary:
InstructionsCook the quinoa according to package directions.Meanwhile in the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, sambal oelek, honey, ginger, lemongrass and pepper.To the dressing, add the cooked quinoa, corn kernels, peaches, basil, mint, cilantro, green onions, fresno chilies, tomatoes and feta cheese. Gently toss everything together until combined. Top with sliced avocado, toasted pepitas and a handful of micro greens. Serve warm or cold.
Step by step:
1. Cook the quinoa according to package directions.Meanwhile in the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, sambal oelek, honey, ginger, lemongrass and pepper.To the dressing, add the cooked quinoa, corn kernels, peaches, basil, mint, cilantro, green onions, fresno chilies, tomatoes and feta cheese. Gently toss everything together until combined. Top with sliced avocado, toasted pepitas and a handful of micro greens.
2. Serve warm or cold.
Nutrition Information:
covered percent of daily need
