Thai Grilled Corn and Peach Quinoa Salad.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (42)

Thai Grilled Corn and Peach Quinoa Salad.

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 33%
CARBS 49G37% OF CAL
9G FIBER27G OTHER13G TOTAL SUGAR
FAT 32G55% OF CAL
8G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai-inspired quinoa salad with grilled corn, peach, herbs, and a ginger-lemongrass vinaigrette. Fresh and bright, it's a complete vegetarian meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup uncooked quinoa
  • 1/3 cup olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sambal oelek (chili paste)
  • 1 tablespoon honey
  • 2 teaspoons fresh ginger (grated)
  • 2 teaspoons finely chopped lemongrass (optional)
  • pepper
  • 4 ears grilled or roasted corn (kernels removed)
  • 2 ripe peaches (thinly sliced)
  • 1 cup fresh basil (roughly chopped)
  • 1/2 cup fresh mint (roughly chopped)
  • 1/4 cup fresh cilantro (roughly chopped)
  • 2 green onions (chopped)
  • 2 Fresno chilies (seeded + chopped)
  • 1 cup cherry tomatoes (halved)
  • 6-8 ounces feta cheese (crumbled)
  • 1 avocado (sliced)
  • 1/2 cup toasted pepitas (shelled pumpkin seeds)
  • handful of microgreens
PREP
15M
SODIUM
628MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.