Chipotle Honey Roasted Jalapeño Peach Corn Quinoa Salad

A super delicious tex-mex quinoa salad packed with oodles of veggies, fresh peaches, herbs, quinoa, cheese, and a Chipotle Honey Vinaigrette. Gluten free, vegetarian, and vegan is you leave out the cheese! 
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I had so much more I wanted to feature in the title… There’s also extra sharp white cheddar cheese, fresh herbs, cherry tomatoes, a chipotle honey vinaigrette, and fresh lime juice squeezed over top… but I thought that might be a little bit much

The point is that this salad has so much going for it. One thing this salad has taught me is that summertime flavor possibilities are endless, seriously endless. Right when I thought I couldn’t possible find a new way to blend savory, sweet, and fresh – this salad happened.

Who would have thought that one could combine juicy ripe peaches, bright cherry tomatoes, extra sharp white cheddar cheese, roasted jalapeños, and SO much more into perfect harmony?

I don’t think I can take all the credit for this flavor combo… I stole this tex mex meets fresh fruit flavor from our favorite peach mango salsa.

Where’s the mango? For once the all-mighty mangoes didn’t steal the show. It was definitely all about the peaches.

The peaches and mangoes together made the salad too fruity, the mangoes alone gave a weird texture/flavor that I didn’t love, and then the peaches alone was when we found the winner. The sweet peach adds amazing flavor and a great juicy crunch which works really well with the sweet grilled corn and the spicy jalapeño pepper.
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Even though peaches were the contest winner, there are 3 other components of this salad that can’t be missed:

1. Extra sharp white cheddar cheese. I’m not really sure how to explain it, but just trust me – it’s a million times better than feta in this salad.

2. Roasted Jalapeños. YES. If you aren’t a spicy fan (like me), don’t worry. As the jalapeños roast they loose a lot of their kick and spiciness. I used 2 jalapeños and I wish I would have used more! P.S. The corn get roasted alongside the jalapeños and it’s magical.

3. Chipotle Honey Vinaigrette. This dressing ties all the sweet and savory flavors together with a little tex-mex flare. The star ingredient is canned chipotle peppers in adobo sauce, which you can find the the Latino section of most supermarkets. It’s adds the most wonderful spicy and flavor. It’s my current obsession.

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I personally love this salad immediately after assembling when the quinoa and veggies are still warm enough to slightly melt the cheese, which contrasts the crisp cool peaches. Mmmmmmm. Gimme all the quinoa salad.

I love this salad over a bed of mixed greens or spinach and a piece of grilled chicken over top. Now that’s summer food for ya.

Chipotle Honey Roasted Jalapeño Peach Corn Quinoa Salad

A super delicious tex-mex quinoa salad packed with oodles of veggies, fresh peaches, herbs, quinoa, cheese, and a Chipotle Honey Vinaigrette. Gluten free, vegetarian, and vegan is you leave out the cheese! 

Ingredients:

  • 1 cup uncooked quinoa, rinsed

Salad:

  • 2 cups frozen corn (or 2 ears of corm, husked)
  • 2 jalapeños, sliced very thinly
  • 2 tablespoon olive oil
  • Salt and pepper
  • 2 peaches, chopped or sliced
  • 1 cup grape tomatoes, halved or quartered
  • 3/4 cup sharp white cheddar cheese, cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 green onions, chopped
  • mixed greens, for serving

Chipotle Honey Vinaigrette:

  • 6 tablespoons red wine vinegar
  • 1/4 cup honey
  • 3/4 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 chipotle peppers in adobo sauce, plus some of the sauce
  • 2 small garlic cloves, roughly chopped

Directions:

  • Cook quinoa according to package instructions. This will most likely call for 1 cup of water.
  • While the quinoa is cooking, preheat the broiler on high. Line a large baking sheet with foil. Spread corn all over 3/4 of the baking sheet. On the remaining 1/4 lay jalapeños flat. Drizzle whole sheet pan with a little bit of olive oil and sprinkle with salt and pepper.
  • Place under broiler and broil for 5-10 minutes, or until corn is cooked and jalapeños are charred.
  • Remove from oven and set aside. While quinoa is finishing, chop all your herbs, peaches, cheese, and tomatoes.

Make the dressing:

  • Add all ingredients to a blender or food processor and blend until smooth, scraping down the sides as needed.
  • Transfer to a small bowl. Stir 1/3 cup dressing in with cooked quinoa.

Assemble:

  • In a large bowl, stir together quinoa, corn, tomatoes, cheese, cilantro, and green onions. Serve immediately over a bed of mixed greens and an extra drizzle of dressing. Save extras in an air tight container in the refrigerator for up to 3 days

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