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Chipotle Peach Quinoa Salad

Again, how the heck did I not like peaches for so long?!

Chipotle Peach Quinoa Salad

Source: Free Your Fork | Serves: 3 as entrée | Time: 25 min

Changes: replace cotija cheese with feta



1 cup uncooked #quinoa

1 medium #zucchini, diced

1 cup fresh #corn

1 tbsp EVO

1 medium peach, diced

2-3 ounces feta, crumbled

2-3 tbsp chopped green onions


1 medium peach, pitted and diced (no need to peel the peach)

1-2 chipotle peppers in adobo, diced

2 tbsp EVO

1 tbsp apple cider vinegar

1 tbsp agave nectar


Cook the quinoa according to the directions on the package.

Place all the ingredients for the vinaigrette in a blender and blend until smooth.

Heat 1 tablespoon olive oil in a skillet over medium heat for 1-2 minutes. Add the zucchini and sauté until softened (but not squishy), about 2 minutes. Transfer the zucchini to a plate or bowl. Add the corn to the skillet and sauté until tender (about 8-10 minutes).

In a large bowl, combine the quinoa, zucchini, corn, diced peach, and vinaigrette. Stir in half of the feta, and sprinkle the remaining half on top, along with the chopped green onions.

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