FOOD FRIDAYS: Grilled Jalapeño Peach Quinoa Salad ⁠
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Take advantage of the last few weeks of summer and get grilling! Peaches are finally in season – so we’re finding every way possible to use them! Try this Grilled Jalapeño Peach Quinoa Salad as your next BBQ side dish. ⁠
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An herby vinaigrette coats this salad, which includes grilled and raw corn, cherry tomatoes, peaches, avocado, quinoa, pickled jalapeños and feta cheese! ⁠
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Grill the corn ahead of time, and even try grilling the peaches for extra char and BBQ flavour.⁠
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Serve alongside any protein of choice or even with wraps and crackers to use as scoops! This recipe can be served warm or chilled, so you can bring it on the go. ⁠⁠

Ingredients:

Dressing: 

  • 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 of garlic, grated
  • kosher salt and black pepper
  • chili flakes

Salad: 

  • 3 cups cooked quinoa
  • 1-2 tablespoons Tajin or chili powder
  • 2 ears grilled or roasted corn, kernels cut off the cob
  • 2 ears of 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

Directions: 

  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.

Optional: Candied Jalapeños

  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 of apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Recipe from Half Baked Harvest.