Description
A vibrant summer salad combining grilled corn, ripe peaches, creamy avocado, and cherry tomatoes with fluffy quinoa. Tossed in a tangy vinaigrette (alcohol-free) and spiced with candied jalapeños and crumbled feta. Perfect as a light meal or appetizer.
Ingredients
1 cup uncooked quinoa
2 cups water or vegetable broth
2 ears corn, husked and cut into kernels
1 large ripe peach, sliced and grilled (no alcohol used)
1 cup cherry tomatoes, halved
1 avocado, diced
2 tablespoons candied jalapeños
1/2 cup crumbled feta cheese
2 tablespoons apple cider vinegar (halal substitute for champagne vinegar)
1 tablespoon olive oil
1 teaspoon honey
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Optional: fresh cilantro or mint for garnish
Instructions
Preheat oven to 200°F (95°C)
Cook quinoa in water or vegetable broth as per package instructions, then spread on a baking sheet to cool
Toss corn kernels with olive oil, garlic, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes until slightly charred
In a large bowl, combine cooled quinoa, grilled corn, sliced peach, cherry tomatoes, avocado, and candied jalapeños
In a small bowl, mix apple cider vinegar, honey, and a pinch of salt to create the vinaigrette
Fold the vinaigrette into the salad and gently toss to combine
Top with crumbled feta and optional fresh herbs before serving
Notes
Allow salad to sit at room temperature for 30-45 minutes for flavors to meld
Shake vinaigrette in a jar for easy storage of 2-3 days
For a vegan version, omit feta and use a plant-based alternative
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg