Zesty Peach and Corn Quinoa Salad with Champagne Vinaigrette
A vibrant summer salad combining sweet peaches, fresh corn, creamy avocado, and tangy feta, dressed in a light, sparkling non-alcoholic vinaigrette. Perfect for warm-weather gatherings.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: Fresh Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup quinoa
2 ripe peaches, diced
1 cup fresh or grilled corn kernels
1/4 cup candied jalapeños, diced
1/2 cup crumbled feta cheese
1 avocado, diced
2 tablespoons olive oil
1 tablespoon white balsamic vinegar (non-alcoholic alternative)
1 teaspoon honey or maple syrup
1 tablespoon Sparkling Grape Juice (non-alcoholic)
Salt and pepper to taste
1/2 teaspoon lime zest
1 tablespoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
Chopped fresh cilantro or mint (optional, for garnish)
Instructions
Rinse quinoa and cook according to package instructions (1:2 quinoa to water ratio). Let cool slightly.
In a large bowl, combine cooked quinoa, diced peaches, corn, candied jalapeños, and avocado.
In a separate small bowl, whisk together olive oil, white balsamic vinegar, honey/maple syrup, and lime juice.
Stir in lime zest, cayenne pepper (if using), and salt/pepper to taste. Drizzle over salad.
Fold in crumbled feta and garnish with fresh herbs before serving.
Notes
Substitute white balsamic vinegar with apple cider vinegar for a non-balsamic option.
Chill salad for 30 minutes to let flavors meld if time permits.
Store leftovers in airtight containers for up to 2 days (serve within 24 hours for best texture with avocado).