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.