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