Peach and Corn Quinoa Salad with Cilantro Ranch

4.95 from 18 votes
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Peach and Corn Quinoa Salad with Cilantro Ranch: filled with nutritious ingredients and bright, fresh flavor. This summer quinoa salad is perfect for meal prep lunches or easy entertaining.Quinoa salad with peaches, corn, and cilantro dressing in a pink bowl

Happy August! We have officially entered PEAK peach AND corn season, and I cannot get enough. Together, peaches and corn are the sweet stars of summer, and I can’t think of a better use for them than fresh + filling salads. 

Peach and Corn Quinoa Salad: Summer BLISS

My love of quinoa salads runs DEEP. Not only are they perfect contenders for make-ahead meals, they’re as versatile as it gets. This peach and corn quinoa salad can be assembled on a Sunday, and enjoyed on repeat throughout the week. (Two of my other favorites that fit the bill: Quinoa Southwest Salad with Chipotle Dressing and Fiesta Mango Quinoa Salad.)

  • This stellar summer quinoa salad is a bright blend of fiber and protein-packed quinoa, stone fruit, pepitas, and queso fresco.
  • The ingredients are tied together with a zippy, creamy cilantro ranch dressing that you’ll immediately crave on everything.

Thanks to its protein- and fiber-rich ingredients, it’s filling enough to stand on its own for a lunch you’ll look forward to all morning. It’s also an ideal companion to a wide variety of proteins, from Pesto Salmon to Chipotle Black Bean Burgers to my favorite weeknight Chickpea Meatballs.

The Ingredients:Recipe ingredients in separate bowls on a white board with blue labels

  • Quinoa: gluten free, whole grain goodness and a complete source of plant-protein. Quinoa has a nutty flavor and is filled with fiber, making it a wonderful, hearty base for the salad.
  • Peaches: fresh peaches are juicy sweet flavor to this salad. You can either dice the peaches, or thinly slice them. 
  • Corn: use fresh, frozen/thawed, or canned corn! If using fresh, you need about 2 cobs, which you can grill or boil, if desired. I personally love using Trader Joe’s frozen fire-roasted corn. 
  • Red Onion: adds a tasty crunch and bite. Alternatively, you can use shallots.
  • Pumpkin Seeds: for richness and crunch, I love using roasted, salted pumpkin seeds. Alternatively, you can use almonds, pine nuts, or pecans here. 
  • Avocado: For a jolt of satiating fats and fiber, one whole avocado lends crave-worthy creaminess. 
  • Cheese: I suggest using a creamy, salty cheese like queso fresco, which is traditionally made from raw cow’s milk. Alternatively, you can use cotija or feta cheese. 
  • Dressing: a mix of fresh cilantro, Greek yogurt, mayonnaise, olive oil, garlic, and vinegar create a creamy, zippy dressing. 

The Directions:

Step 1: Cook the Quinoa

Start by combining the quinoa, water, and salt in a medium saucepan. Bring the mixture to a low boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy. This usually takes about 12 to 15 minutes. Transfer to a large bowl and let cool for 10 minutes.How to Make Fluffy Quinoa

Step 2: Prepare the Dressing

In a medium bowl, combine cilantro, yogurt, olive oil, mayonnaise, vinegar, garlic, salt, and pepper; stir with a whisk until smooth.Cilantro, yogurt, mayo, and olive oil being whisked in a gold bowl

Step 3: Assemble Peach and Corn Quinoa Salad

To the bowl with quinoa, add corn, peaches, avocado, red onion, pumpkin seeds, and queso fresco. Pour dressing overtop, and toss to combine. Dressing being poured over bowl of quinoa and veggies

Health Benefits of Quinoa:

Pronounced “keen-wah”, this pseudo seed has an impressive nutrient profile (see below). Quinoa has a nutty flavor and is extremely versatile in cooking. If I’m not using it in a salad or wrap, I use it as a higher protein substitute for rice or couscous.

  • Plant-based complete protein, meaning it contains all of the essential amino acids.
  • Contains heart-healthy monounsaturated fat omega-9, and polyunsaturated fat omega-3.
  • Contains antioxidant phytonutrients called flavonoids.
  • Loaded with essential vitamins and minerals.
  • Contains both soluble and insoluble fiber.

Make-Ahead and Storage Tips:

  • To Make Ahead. Feel like a meal prep master by prepping this healthy quinoa salad recipe at the start of the week. From there, you can pull it right out of the fridge and enjoy on chilled or closer to room temperature.
  • To Store. This salad will last in the refrigerator up to 4 days (even after being dressed!). This salad DOES not freeze well and should not be frozen.

A serving spoon resting in a bowl of quinoa salad

More Quinoa Salad Recipes

Thai Butternut Quinoa Salad

Quinoa Southwest Salad with Creamy Chipotle Dressing

Quinoa Taco Salad

If you make this summer quinoa salad, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!

4.95 from 18 votes

Peach and Corn Quinoa Salad with Cilantro Ranch

Peach and Corn Quinoa Salad with Cilantro Ranch: filled with nutritious ingredients and bright, fresh flavor. This summer quinoa salad is perfect for meal prep lunches or easy entertaining.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Equipment

  • Medium Saucepan with Lid
  • Mixing bowls

Ingredients  

  • 3/4 cup dry (uncooked) quinoa
  • 1/2 tsp. salt
  • 1 1/2 cups grilled corn kernels (from 2 cobs) (sub frozen/thawed fire-roasted corn or canned corn)
  • 2 small-medium peaches, thinly sliced or diced
  • 1 ripe avocado, peeled and diced
  • 1/2 cup Queso Fresco cheese, crumbled
  • 1/3 cup minced red onion
  • 1/3 cup roasted and salted pumpkin seeds (pepitas)

Cilantro Ranch

  • 1/4 cup finely chopped cilantro leaves and stems
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. plain Greek yogurt
  • 2 Tbsp. mayonnaise
  • 2 tsp. apple cider vinegar
  • 1 grated garlic clove
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
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Instructions 

  • Combine quinoa, salt, and 1 1/2 cups water in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • While quinoa cools, prepare Cilantro Ranch. In a medium bowl, combine cilantro, oil, yogurt, mayonnaise, vinegar, garlic, pepper, and salt; stir with a whisk until smooth.
  • To the bowl with quinoa, add corn, peaches, avocado, queso fresco, red onion, and pumpkin seeds. Pour Cilantro Ranch overtop, and toss to combine. Enjoy warm, chilled, or closer to room temperature.

Notes

To Store. This salad will last in the refrigerator up to 4 days (even after being dressed!). Enjoy chilled or closer to room temperature.
*This salad is also delicious topped with grilled shrimp, or served alongside grilled salmon or chicken.

Nutrition

Serving: 1.2cups | Calories: 379kcal | Carbohydrates: 29g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Sodium: 500mg | Fiber: 5g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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4.95 from 18 votes (4 ratings without comment)

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23 Comments

  1. Kimberly says:

    5 stars
    light—but filling—and refreshing. this packed up perfect for make-ahead lunches for the week (I kept the dressing on the side). so crunchy and bursting with in-season flavors! I added some chopped yellow bell pepper too because I had it on hand. definitely adding this to my rotation.

  2. Michele Mancuso says:

    5 stars
    This sounded like such an interesting combination and it totally worked. Great flavors and textures, we all loved it!

  3. Shelley says:

    This salad looks amazing. I can’t have dairy so what do you suggest as a substitute for the yogurt ??

    1. Jamie Vespa says:

      Hi Shelley – you should be able to use any plain, unsweetened plant-based yogurt.

  4. Jen says:

    I would only try a strange ingredient mix (peaches and ranch?) in a recipe from you! And I’m so glad I did – YUM! What a perfect end of summer transition salad. It hit the spot and I imagine it will be even better tomorrow. Next time I’m going to include some very thinly shaved cabbage, echoing the texture and recipe of the corn, quinoa prepared salad at trader joes.

  5. Sarah says:

    5 stars
    So delicious! Family loves it!

  6. Katie says:

    4 stars
    Definitely a flavor-packed meal! You can taste each flavor individually which is something I LOVE about your recipes. I ended up subbing the cilantro (not a fan) for a tsp. of caraway seed and it turned out very tasty. I do think the garlic was a bit overpowering in the dressing, so I think i’ll do a smaller clove next time. Delicious!