Grilled Corn and Peach Quinoa Salad

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This gorgeous salad is from my current favorite cookbook Halfbaked Harvest. There is simply no way I can come close to capturing any of these recipes the way this blog does, so I am using their photographs here but the recipe has some modifications that I've made. Here in Florida the weather is so hot it's nearly impossible to eat warm foods so I've been gravitating toward salads and cold soups.

Ayurvedic principles address this well explaining that when there is fire (pitta) in the body, we must cool it with raw, chilled foods to bring that heat back into balance. For me, this manifests as a an upset belly, feeling lethargic, being more easily agitated and craving cold cold cold everything.

This salad really hit the spot on an especially warm day. It really tastes like summer in a bowl. There's no meat in the recipe, but if you'd like to add some, I recommend a flank steak marinated in salt, pepper and olive oil with a little lime juice. You can eat the leftover over hummus or naan for a few days after as well. 

Ingredients

  • 1 cup uncooked quinoa
  • 1/3 cup olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sambal oelek chili paste
  • 1 tablespoon honey
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons finely chopped lemongrass
  • pepper
  • 4 ears grilled or roasted corn kernels removed
  • 2 ripe peaches thinly sliced
  • 1 cup fresh basil roughly chopped
  • 1/2 cup fresh mint roughly chopped
  • 1/4 cup fresh cilantro roughly chopped
  • 2 green onions chopped
  • 1 cup cherry tomatoes halved
  • 6-8 ounces feta cheese crumbled
  • 2 avocados sliced
  • 1/2 cup toasted pepitas shelled pumpkin seeds
  • handful of microgreens

Directions

  1. Cook the quinoa according to package directions.

  2. Meanwhile in the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, sambal oelek, honey, ginger, and lemongrass.

  3. 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.