Grilled Peach, Corn and Quinoa Salad
- Prep Time: 10 minutes
- Cook Time: 6-9 minutes
- Total Time: 16-19 minutes
- Yield: Serves 4 1x
Sweet, smoky fruit, peppery greens and grains are the core ingredients of this grilled peach, corn and quinoa salad along with cherry tomatoes and pecorino.
Ingredients
- For salad
- 2 ears of corn, shucked
- 2 peaches, sliced 1/2-inch thick
- 2 teaspoons olive oil
- 5 ounces baby arugula
- 1/2 cup cooked quinoa
- 1/2 cup halved cherry tomatoes
- 1 ounce shaved pecorino
- 1 tablespoon minced chives
- For vinaigrette
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn and peaches with olive oil. Grill the corn until it is lightly charred, about 5-7 minutes. Grill the peaches until they have grill marks, about 1-2 minutes per side. Let the corn cool slightly before slicing the kernels off the cob.
- In a large bowl, combine the corn, peaches, arugula, quinoa, tomatoes, pecorino and chives. For the vinaigrette, whisk together the white balsamic vinegar, olive oil, salt and pepper in a small bowl and drizzle over the salad.
- Prep Time: 10 minutes
- Cook Time: 6-9 minutes
- Total Time: 16-19 minutes
- Yield: Serves 4 1x