Grilled Jalapeño Peach Quinoa Salad.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons spicy or regular honey
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons chives, chopped
- 1 small shallot, chopped
- 1 clove garlic, grated
- kosher salt and black pepper
- chili flakes
- 3 cups cooked quinoa
- 1-2 tablespoons Tajin or chili powder
- 2 ears grilled or roasted corn, kernels cut off the cob
- 2 ears raw corn, kernels cut off the cob
- 1-2 peaches, chopped
- 1 cup cherry tomatoes, halved
- 1-2 avocados, chopped
- 2 tablespoons candied or pickled jalapeños
- 6 ounces feta cheese, crumbled
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Instructions
- 1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.
- 2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese.
- 3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.
- 1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
- 2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Source
Original recipe: View Original