Peach and Corn Quinoa Salad with Crunchy Almonds, Feta and Avocado

This salad is loaded with summer flavours - sweet corn and peaches are balanced out with fresh herbs, creamy feta and pickled onion. So delicious, refreshing and perfect for those hot summer evenings!

Meal Prep

This is a nice and light vegetarian dinner - if you have a hungry household you can serve it with some grilled chicken or for a vegetarian option, add 1 tin of drained and rinsed chickpeas.

Breakdown

  • Preheat the oven to 200 degrees, fan bake.
  • Pickle the shallot or small onion.
  • Roast or BBQ the corn.
  • Make the dressing.
  • Assemble the salad.

Tips

  • We like to use firm peaches for this salad, as they hold up better in the salad and have a slight crunch and freshness.

Shortcuts

  • Swap pickled onion for ¼ of a raw red onion finely sliced.

  • Steam or boil the corn or alternatively use frozen corn.

Meal prep guide - if you followed the meal prep guide you would have already pickled the onion, cooked the quinoa, toasted the almonds and made the dressing.

This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTSIngredients

Pickled onion

  • 1 small red onion or shallot (finely sliced)
  • ⅓ cup water
  • ⅓ cup red wine vinegar, apple cider vinegar or white wine vinegar
  • 1 tsp sugar
  • ½ tsp salt

Salad

  • ¾ cup white quinoa
  • 2 corn cobs
  • 2 firm peaches (pitted and finely sliced)
  • ½ cucumber (diced)
  • 1 bag baby cos, 120g (chopped)
  • 70g feta
  • ⅓ cup almonds (roasted and roughly chopped)
  • 1 cup coriander (finely chopped)
  • 1 avocado (finely sliced)
  • Olive oil
  • Salt and pepper

Dressing

  • 4 Tbsp olive oil
  • 3 Tbsp apple cider
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • ½ tsp salt
  • ½ - 1 tsp chilli flakes (optional)
METHODMethod
  1. Preheat the oven to 200 degrees, fan bake.
  2. Prepare the pickled onions.
  3. Add corn to a baking tray, drizzle with olive oil and season with salt. Pop into the oven for 15 minutes; turn to the grill setting for an additional 5 minutes or until charred. Once cool enough to handle, slice the corn off the cob. Alternatively you can cook the corn on the BBQ.
  4. Meanwhile, cook the quinoa as per the packet instructions. Once cooked, allow to cool slightly before assembling the salad.
  5. To make the dressing, add all the ingredients into a jar and shake until combined.
  6. To a large mixing bowl, add the quinoa, corn, ½ the sliced peaches, cucumber, cos, feta, almonds, coriander and ½ the pickled onions. Pour over the dressing and toss well.
  7. Top with the remaining sliced peaches, avocado and pickled onion (note you may not need to use all the pickled onions).
VARIATIONS

Vegetables

  • Add shaved raw zucchini.

  • Swap peaches for nectarines.

  • Swap coriander for basil.

Protein