Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 small peaches, (pitted and sliced)
  • 1 cup grape tomatoes, (halved)
  • 1 cup fresh sweet corn, (1 large ear)
  • 1 large ripe avocado, (pitted and sliced)
  • 1/2 small red onion, (diced)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh basil
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon golden balsamic vinegar or champagne vinegar
  • 1 teaspoon honey
  • 1 clove garlic, (minced)
  • Kosher salt and freshly ground black pepper, (to taste)

Instruction

  • First, make your quinoa. In a medium saucepan, bring quinoa and water to a boil. Cover with a lid, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl and let it cool while you make the dressing.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Set aside.
  • Add the peaches, tomatoes, corn, avocado, onion, feta cheese, and basil to the large bowl of quinoa.
  • Pour the dressing over the salad and gently toss to combine. Serve at room temp or cold.