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.
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
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