This salad is loaded with summer flavours – sweet corn and peaches are balanced out with fresh herbs, creamy feta and pickled onion. So delicious, refreshing and perfect for those hot summer evenings!
This Week
9 Dec - 15 Dec
Peach and Corn Quinoa Salad with Crunchy Almonds, Feta and Avocado
- 30 minutes
- 4
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Meal Prep Guide
Make the pickled onion (store in an airtight jar in the fridge)
Ingredients
- 1 small red onion or shallot (finely sliced)
- ⅓ cup water
- ⅓ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 1 tsp sugar
- ½ tsp salt
Method
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar and salt.
- Bring to the boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Cook ¾ cup white quinoa as per packet instructions (Store in an airtight container in the fridge)
Roast ⅓ cup of almonds (Store in an airtight jar in the pantry)
Make the dressing (Store in an airtight jar in the fridge)
Ingredients
- 1 Tbsp whole grain mustard
- 4 Tbsp olive oil
- 3 Tbsp apple cider
- 1 tsp maple syrup
- ½ tsp salt
- ½ – 1 tsp chilli flakes (optional)
Method
- Add all the ingredients into a jar and shake well to combine.
Tips
- We like to use firm peaches for this salad, as they hold up better in the salad and have a slight crunch and freshness.
Shortcuts
- Swap pickled onion for ¼ of a raw red onion finely sliced.
- Steam or boil the corn or alternatively use frozen corn.
Shortcuts
Vegetables
- Add shaved raw zucchini.
- Swap peaches for nectarines.
- Swap coriander for basil.
Protein
- For some added protein you could add our crispy chickpeas to the salad or serve with a side of blackened salmon or oregano chicken.
Ingredients
- 1 small red onion or shallot (finely sliced)
- ⅓ cup water
- ⅓ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 1 tsp sugar
- ½ tsp salt
Salad
- ¾ cup white quinoa
- 2 corn cobs
- 2 firm peaches (pitted and finely sliced)
- ½ cucumber (diced)
- 1 bag baby cos, 120g (chopped)
- 70g feta
- ⅓ cup almonds (roasted and roughly chopped)
- 1 cup coriander (finely chopped)
- 1 avocado (finely sliced)
- Olive oil
- Salt and pepper
Dressing
- 4 Tbsp olive oil
- 3 Tbsp apple cider
- 2 tsp dijon mustard
- 1 tsp maple syrup
- ½ tsp salt
- ½ – 1 tsp chilli flakes (optional)
Method
- Preheat the oven to 200 degrees, fan bake.
- Prepare the pickled onions.
- Add corn to a baking tray, drizzle with olive oil and season with salt. Pop into the oven for 15 minutes; turn to the grill setting for an additional 5 minutes or until charred. Once cool enough to handle, slice the corn off the cob. Alternatively you can cook the corn on the BBQ.
- Meanwhile, cook the quinoa as per the packet instructions. Once cooked, allow to cool slightly before assembling the salad.
- To make the dressing, add all the ingredients into a jar and shake until combined.
- To a large mixing bowl, add the quinoa, corn, ½ the sliced peaches, cucumber, cos, feta, almonds, coriander and ½ the pickled onions. Pour over the dressing and toss well.
- Top with the remaining sliced peaches, avocado and pickled onion (note you may not need to use all the pickled onions).
Variations
Vegetables
- Add shaved raw zucchini.
- Swap peaches for nectarines.
- Swap coriander for basil.
Protein
- For some added protein you could add our crispy chickpeas to the salad or serve with a side of blackened salmon or oregano chicken.
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