Chipotle-Peach Quinoa Salad Recipe

Name: Chipotle-Peach Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa salad; 1 cup uncooked quinoa; 1 zucchini, diced; 1 cup corn (fresh, frozen, or canned); 1 tablespoon olive oil; 1 peach, pitted and diced; 3 ounces cotija cheese, crumbled; 3 tablespoons chopped green onions; Chipotle-peach vinaigrette; 1 peach, pitted and diced (no need to peel); 1-2 chipotle peppers in adobo, diced; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon honey or agave nectar

Servings: persons

Quinoa salad
1 cup uncooked quinoa
1 zucchini, diced
1 cup corn (fresh, frozen, or canned)
1 tablespoon olive oil
1 peach, pitted and diced
3 ounces cotija cheese, crumbled
3 tablespoons chopped green onions
Chipotle-peach vinaigrette
1 peach, pitted and diced (no need to peel)
1-2 chipotle peppers in adobo, diced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey or agave nectar

1
Cook the quinoa according to the directions on the package.
2
Place all the ingredients for the vinaigrette in a blender and blend until smooth.
3
Heat 1 tablespoon olive oil in a skillet over medium heat for 1-2 minutes. Test the oil with a piece of zucchini - once it sizzles upon contact, add the rest of the zucchini and saute until softened (but not squishy), about 2 minutes. Transfer the zucchini to a plate or bowl. Add the corn to the skillet and saute until tender (about 8-10 minutes for fresh corn, 1-2 minutes for frozen or canned). If you are using frozen corn, heat it in the microwave and drain any excess liquid before adding it to the skillet.
4
In a large bowl, combine the quinoa, zucchini, corn, diced peach, and vinaigrette. Stir in half of the cotija, and sprinkle the remaining half on top, along with the chopped green onions.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Quinoa salad, 1 cup uncooked quinoa, 1 zucchini, diced, 1 cup corn (fresh, frozen, or canned), and more.

Yes, Chipotle-Peach Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Peach Quinoa Salad

How did you like this recipe?

Frequently Asked Questions