Grilled Jalapeño Peach Quinoa Salad
Serves 6
25 mins prep
0 mins cook
25 mins total
Add a yummy herb dressing and crumbled feta for a colorful, unique, flavorful, and beyond delicious summer salad!
Dressing
Salad
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1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.
2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese.
3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.
Candied Jalapeños
1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
