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Grilled Peach, Corn and Quinoa Salad Recipe

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A vibrant and fresh Grilled Peach, Corn, and Quinoa Salad combining smoky grilled fruits and vegetables with peppery arugula, nutty quinoa, and a tangy white balsamic vinaigrette, perfect for a light and healthy summer meal or side dish.

Ingredients

For Salad

  • 3 peaches, pitted and each cut into 6 wedges
  • 2 ears corn
  • 2 teaspoons olive oil
  • 5 ounces baby arugula
  • 1/2 cup cooked quinoa
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup shaved pecorino cheese
  • 2 tablespoons minced chives

For Vinaigrette

  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat Grill: Preheat a gas or charcoal grill on high heat and oil the grates to prevent sticking.
  2. Prepare Peaches and Corn: Rub the peaches and ears of corn with 2 teaspoons of olive oil to enhance grilling and prevent sticking.
  3. Grill Peaches and Corn: Grill peaches for 1-2 minutes per side until grill marks appear. Grill corn, turning occasionally, until lightly charred, about 5-7 minutes.
  4. Slice Corn Kernels: Allow corn to cool slightly, then slice the kernels off the cob carefully.
  5. Combine Salad Ingredients: In a large bowl, combine the grilled corn kernels, baby arugula, cooked quinoa, quartered cherry tomatoes, shaved pecorino cheese, and minced chives.
  6. Make Vinaigrette: Whisk together white balsamic vinegar, 3 tablespoons olive oil, Dijon mustard, kosher salt, and black pepper in a small bowl until emulsified.
  7. Toss Salad: Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
  8. Serve: Arrange the salad on a serving plate or bowl and top with the grilled peach wedges for a beautiful presentation.

Notes

  • Quinoa should be cooked and cooled before adding to the salad; you can prepare it ahead of time.
  • For a vegan version, omit the pecorino cheese or substitute with a plant-based alternative.
  • Use fresh, ripe peaches for the best flavor and grilling results.
  • Adjust the amount of salt and pepper in the vinaigrette to your taste preference.
  • This salad can be served immediately or chilled for about 30 minutes to meld flavors.

Find it online: https://cookedbygrace.com/grilled-peach-corn-and-quinoa-salad-recipe/