Fiery Fruit & Quinoa Salad From 'Salad Samurai'

Name: Fiery Fruit & Quinoa Salad From 'Salad Samurai'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe; 2 cups cooked, chilled red or confetti quinoa; 1 cup cooked black beans, drained and rinsed; 1 cup lightly packed, chopped flat-leaf parsley or cilantro; 1/2 cup lightly packed, chiffonaded fresh basil leaves; 1 large red onion, sliced into rings; 3 large, firm peaches or nectarines; 3 ears of corn, husks and corn silk removed; Olive oil; Salt; 1/2 cup toasted pumpkin seeds

Servings: persons

1 recipe
2 cups cooked, chilled red or confetti quinoa
1 cup cooked black beans, drained and rinsed
1 cup lightly packed, chopped flat-leaf parsley or cilantro
1/2 cup lightly packed, chiffonaded fresh basil leaves
1 large red onion, sliced into rings
3 large, firm peaches or nectarines
3 ears of corn, husks and corn silk removed
Olive oil
Salt
1/2 cup toasted pumpkin seeds

1
Prepare and chill the dressing until ready to use. Pour the quinoa, beans, and fresh herbs into a large mixing bowl. Keep this mixture chilled while you grill the remaining ingredients.
2
Preheat a cast-iron grill pan over medium-high heat, or heat an outdoor grill as per manufacturer's directions. Rub the fruit and veggies with a thin coating of olive oil and sprinkle with a pinch of salt. Grill the onions until browned, about 3 minutes; set aside. Grill the peaches on each side for about 2 minutes, until the outside is hot and slightly charred; set aside. Grill the ears of corn until the kernels are lightly charred, turning the cobs occasionally, about 3 to 4 minutes. Cool the vegetables and fruit just enough to be handled safely, then dice into bite-size pieces. Use a knife with a thin blade to slice the corn kernels off the cobs.
3
Transfer the chopped fruit and veggies to the bowl with the quinoa, add the pumpkin seeds, and then pour on the dressing and toss thoroughly. Serve at room temperature or chilled.
4
(No time to fire up the grill? This salad is just as tasty made with raw peaches and onions. The corn can be lightly blanched, or look for frozen roasted corn kernels for a fast substitution.)

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 recipe, 2 cups cooked, chilled red or confetti quinoa, 1 cup cooked black beans, drained and rinsed, 1 cup lightly packed, chopped flat-leaf parsley or cilantro, and more.

Yes, Fiery Fruit & Quinoa Salad From 'Salad Samurai' 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.

That's it — enjoy your meal!