Quinoa, Corn, and Peach Salad
Prep time
Cook time
Total time
Freshly broiled (or grilled) corn kernels combine with quinoa, diced fresh peaches, and sharp cheddar for a unique and tasty late-summer grain salad.
Recipe type: Grain Salad
Cuisine: American
Serves: 6 servings
  • 1 cup uncooked quinoa
  • Enough water to cook quinoa, per directions for your quinoa (about 1 and ½ cups water)
  • 3 ears of corn on the cob, shucked and cleaned
  • 3 green onions
  • juice of 1 lime (about 1 ounce)
  • 2 fresh peache
  • 1 teaspoon chili powder
  • 3 Tablespoons fresh cilantro leaves
  • 3 Tablespoons olive oil
  • ¾ cup shredded sharp chedder cheese (or ½ cup crumbled feta cheese)
  • salt to taste
  1. If grilling the corn, then preheat your grill to a medium-high heat, and then cook corn for 10-15 minutes, turning the corn as it starts to get dark and caramelized spots on the kernels. If not grilling, then place the corn with a bit of water in a microwave-safe dish, cover with plastic wrap, and then microwave on medium high until barely tender, about 10 minutes, then turn oven broiler on high, remove plastic wrap, and place dish with microwaved corn under broiler, turning corn every two or three minutes to allow some kernels to get darkened and caramelized spots. Watch carefully so as not to burn the corn.
  2. Bring the quinoa and water to a simmer over a medium heat. Cover, and let it cook for 20 minutes or until the water is fully absorbed, stirring occasionally.
  3. Remove the lid of the quinoa when most of the liquid has been absorbed by the quinoa and lightly fluff the quinoa with a fork. Let it cool while you prepare the rest of the ingredients for the salad.
  4. With a sharp knife, slice the corn kernels off the cob and scoop them into a bowl.
  5. Chop the green onion and add it to the bowl with corn. Peel and dice the peaches and add to the bowl with the corn as well.
  6. Squeeze the juice from half a lime over the corn and peaches. Chop the cilantro leaves and mix into the corn and sprinkle in the chili powder. Add a pinch of salt, to taste, and mix it all to combine.
  7. Over the quinoa, squeeze the juice of the other half of the lime and drizzle the olive oil. Stir the quinoa to mix the lime juice and olive oil around. Taste the quinoa to see if any more salt is needed. Add salt to your taste.
  8. Scoop the quinoa into a serving bowl and top it with the corn and peach mixture. Sprinkle the cheddar cheese (or feta) over it all and lightly sprinkle a couple pinches of chilli powder over the salad for a garnish. As an option, you can also mix up the quinoa, the corn and peach mixture, and the cheeses in a single serving bowl, and then pass extra cheese to garnish.
  9. Optional: add and mix in a can of black beans, rinsed and drained
  10. Optional: add ½ of a fresh jalapeno, finely chopped, for added kick and spice
Recipe by GINGER WROOT at http://gingerwroot.com/quinoa-corn-and-peach-salad/