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It’s official, my salad game is going strong.
I blame it all on these oddly warm days that we are having here in the mountains. Typically it doesn’t go too much above seventy during the summer months and cools to the forties (or lower) at night. There’s always a cool breeze so it’s very tolerable (no AC in houses or businesses up here). But this whole week it’s been in the eighties, ninety plus down in Denver. That’s totally normal for Denver, but eighties in the mountains with sunshine is warm. I am LOVIN it to say the least, but it totally has me craving, lighter foods that require zero oven time. My kitchen has been HOT, so any chance I get to not turn on the oven, I’ll take.
Enter this Thai grilled corn and peach quinoa salad, basically summer in a bowl. 🙂
Like I mentioned yesterday, I am in full on planning mode for the fourth of July. I’m not totally sure as to whether or not I will be here in Colorado or in Mexico with my family, but either way, I’m making a killer cookout menu, and obviously all good BBQ’s need really good sides!
Here is my two cents on summer sides. They should be simple, full of fresh ingredients, and able to be made in advance to make entertaining crazy easy.
Obviously, not all sides can be this way, but I try to make a point to have a few on hand that are. It just makes life so much easier when you can check a whole bunch of dishes off your list before the party even starts, you know? And hey, it’s summer, life should be easy breezy!
Alright, so remember last week how I mentioned some posts might be a bit shorter over the next couple weeks while I finish up the cookbook? Well, today’s post is going to have to be one of those shorter post. I feel like it fits anyway since this is such a simple recipe, so I’m going with it.
Here’s quick run down on this salad.
To make things fast and easy, whisk together all the ingredients for the Thai vinaigrette right in the bottom of your salad bowl. I LOVE this vinaigrette, it’s slightly sweet, a tinsy bit spicy and perfectly tangy. It really works with the flavors and textures of this salad. Once you have the vinaigrette ready, just add in all the remaining ingredients…quinoa, sweet grilled corn, ripe peaches, garden tomatoes, fresh basil, mint, cilantro, avocado and a whole bunch of crumbled feta. Finish off with toasted pepitas for crunch and a handful of micro greens.
DONE.
Simple, fast, fresh, healthy and SO GOOD.
Leftovers made for a most awesome lunch for a good two days…piled high over a bowl of hummus,,,scooped up with naan…gimme all the carbs…of course…so predictable.
Thai Grilled Corn and Peach Quinoa Salad.
Servings: 6 Servings
Calories Per Serving: 541 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 optional
- 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
- 2 Fresno chilies seeded + chopped
- 1 cup cherry tomatoes halved
- 6-8 ounces feta cheese crumbled
- 1 avocado sliced
- 1/2 cup toasted pepitas shelled pumpkin seeds
- handful of microgreens
Instructions
- Cook the quinoa according to package directions.
- Meanwhile in the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, sambal oelek, honey, ginger, lemongrass and pepper.
- 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.
? <–me when my salad game is on point.
Delish and so quick to throw together! ☺️
Hey Kaley,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Best salad ever. It is my go to salad at home and to bring to friends’ houses. Everyone always loves it and they always ask for the recipe. I eat plant-based so I don’t include the feta and when peaches aren’t available I use mango. ?
Hey Ann,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
Way too many ingredients in this salad. My palate was confused, and not in a good way. Great cooking is about knowing when to stop, and this salad needs some serious editing.
Hi Miriam! I am sorry this did not turn out as expected for you.. Is there anything I can help with? xTieghan
Sorry Tiegan, but I have to agree with Miriam pretty much 100%. It’s great that you have such a happy following, but I am of the old school of thought that “less is more”.
I grill the corn (with butter and curry powder) and the peaches. I also add baked tofu that i grill
Yum!! I am so glad this turned out so well for you, Dou! xTieghan
Mods
Grill corn with butter and curry powder
Add grilled baked tofu
Grill the peaches!
Loved it
Thank you! xTieghan
I just made this tonight for dinner as it’s gotten really hot this week. I omitted the peaches, but this is absolutely delicious. Rave reviews from my husband who insists we add it to our regular rotation.
I can see myself using this dressing for other salads, too.
Thank you for this!
Thank you so much for trying this one, Vicky! I am really glad you both loved it! Also, totally wish it was hot where I live right now haha. xTieghan
I found this recipe when I searched your site for peach recipes, thanks to a peach surplus from a recent Peach Truck visit. Plus I had corn from the farmers’ market. This was so good! In classic HBH fashion, it was an unexpected combination of flavors (never thought to put together peaches, tomatoes, green onions and soy sauce!). Looking forward to having this as one of those great grain salads for lunch. If you’re looking for a recipe that’s a little different (but not weird). this one delivers. Thanks for another great recipe, Tieghan. Your recipes have been a big part of my kitchen for years and they have made me a better cook.
Really glad you enjoyed this recipe Rachel! Thank you so much! xTieghan
Looks amazing. I’m surprised you have cooler temperatures than here, Quebec, Canada but we don’t get peaches or corn for a while now. Now I’m considering moving to your area, A couple weeks ago we had 122F with humidity factor and today it’s more like 104F still too warm for me. So I’ll try your salad in a few weeks ?
Thank you Louise! and wow that is so hot! I hope you’re staying cool!
This was amazing. I subbed Gorgonzola for the feta and left off the chili’s. We also grilled the peaches a little before slicing. All the herbs and the dressing were the perfect combination to make this dish hard to stop eating!! Can’t wait to make it for guests.
Thank you so much Becky! I am so glad you loved this recipe!
Your salad bowls are wonderful. These should encourage anyone to eat clean. Thank you.
Awh wow thanks so much Sheila!
Just made for lunch with half the quinoa and some extra spinach. Super yummy, excited for leftovers! This might be my favorite recipe ive made of yours but I do love anything Thai!
Woo! Super pumped you loved this Carolyn! Thank you!
This recipe is so so good! It has become a go to lunch for my husband and I on a weekly basis. As a bonus my 2 year old loves it. Thank you for all your incredible recipes.
So happy you all like it! Thank you so much heather!