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Grilled Jalapeño Peach Quinoa Salad – summer peaches, corn, and tomatoes tossed together with quinoa, avocado, and spicy/sweet candied jalapeños. Add a yummy herb vinaigrette and lots of crumbled feta for a colorful salad that’s anything but boring. It’s the combination of grilled and raw corn, sweet, juicy peaches, and herb-based dressing. They’re a unique, flavorful, and hard-to-beat combo. A beyond delicious summer salad, plus it’s gluten free.
I know a salad might not seem all that exciting, but I promise you this salad really is worth it. It’s a little different, maybe even slightly “retro” with its highlight of quinoa (I feel like quinoa had its moment back in 2012). But it’s all things, “holy freaking YUM”.
Originally, I wanted to recreate a BBQ grilled corn quinoa salad that I made all the way back in 2012. It’s funny, when I look back at those old, old recipes I think one of two things. One, “wow this recipe is very long and a little odd. I wonder if anyone ever made this?”. And two, “wow, this recipe honestly sounds pretty good, I should make this again”.
Most of the recipes from that first year are tasty but way too involved for every day. So glad I learned to adapt to creating quick and simpler recipes! But some of the recipes still sound totally yummy. Sometimes when I’m stuck on ideas, I pull out those old gems and recreate them.
Which is just what I did here, only this salad is totally different. But the inspo was there!
Making this is easy – here are details
First things first, if you don’t have any leftover quinoa in the fridge, cook up the quinoa according to package directions. I bring 2 cups of water to a boil in a saucepan, add 1 cup of dry quinoa, cover, and simmer over the lowest heat possible for 25-30 minutes. Just like I cook rice. It’s super easy.
Now move on to the dressing.
It’s a lot of dressing ingredients, but mostly herbs and seasonings you hopefully have on hand. Olive oil, lemon juice, apple cider vinegar, spicy or regular honey, lots of fresh cilantro, basil, chives, shallots, garlic, and then salt, pepper, and chili flakes.
I’m currently obsessed with herbs since we have an abundance of them growing, especially basil and chives.
The dressing is very herby with a sweet-spicy kick from the honey and chili flakes. It’s truly DELICIOUS.
The salad
Combine the cooked quinoa with Tajin or chili powder. If you’re using chili powder in place of the Tajin, I recommend adding a dash of smoky paprika too.
Then, toss in everything else. The dressing, a mix of grilled and raw corn, fresh peaches, tomatoes, avocado, and crumbled feta cheese.
If you’re serving this later, add the avocado just before serving!
Looking for other salad recipes? Here are a few ideas:
Summer Chicken Salad with Hot Bacon Dressing
Pesto Chicken and Avocado Bacon Salad Wraps
Lastly, if you make this Grilled Jalapeño Peach Quinoa Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Grilled Jalapeño Peach Quinoa Salad
Servings: 6
Calories Per Serving: 751 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons spicy or regular honey
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons chives, chopped
- 1 small shallot, chopped
- 1 clove garlic, grated
- kosher salt and black pepper
- chili flakes
Salad
- 3 cups cooked quinoa
- 1-2 tablespoons Tajin or chili powder
- 2 ears grilled or roasted corn, kernels cut off the cob
- 2 ears raw corn, kernels cut off the cob
- 1-2 peaches, chopped
- 1 cup cherry tomatoes, halved
- 1-2 avocados, chopped
- 2 tablespoons candied or pickled jalapeños
- 6 ounces feta cheese, crumbled
Instructions
- 1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper. 2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese. 3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.
Candied Jalapeños
- 1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
This post was originally published on July 14, 2022
Wow this salad was so good! I made it for meal prep for the week and ended up eating 2 bowls! I used the Trader Joe’s fire roasted corn for the grilled corn since I don’t have a grill and their sweet and spicy jalapeño peppers. Highly recommend trying this one1
Hi Ashley!
Thanks so much for sharing what worked well for you and making this recipe, I am so glad it was enjoyed!! xTieghan
Love this salad! The dressing is delicious. I served this over a base of baby spinach but I think the quinoa would be good with arugula also.
Hey Kara,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great Monday! xx
This salad was even more delicious the 2nd day! I couldn’t tell any difference between the grilled corn and the raw. Is it just for the color? Tempted to use all raw the next time.
Hi Linda,
Thanks so much for making this salad! The grilled corn should give a char flavor to the salad:) xTieghan
A yummy salad. And so easy to make. I added some mango to complement the peach (as I had it on hand).
Good the next day too, with even more flavor infusion from the dressing.
I will be making this again !
Hi Fiona,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
This is fantastic. The hot honey and candied jalapeños worked so well with the sweet peaches and roasted (broken grill) corn. I love quinoa in salad and the dressing was so fresh!
Hey Tracy!
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! xx
So delicious. Great recipe! Just added edamame because I had it on hand. Thank you!
Thanks so much for making the recipe Jen!! Such a great idea to add the edamame! xTieghan
Loved this. I added about 3 tbsp white wine vinegar to the dressing and some chopped up romaine to the salad as i like the crunch and greens. I didn’t have fresh corn so used a can and fried it up w some butter. It was great!
And it went very well w a chicken curry and rice.
Sounds delicious!
Hi Louise,
Amazing!! I am so glad to hear this recipe was enjoyed, thanks for trying it out! Hope you’re off to a great weekend! xx
This is soooo good! Dressing is to die for! Definitely a keeper! Thank you!!
Hi Dana,
Awesome!! I love to hear that this recipe a winner, thanks for trying it out! xTieghan
This was delicious!!!! We had it with dinner and then I had it for breakfast and lunch the next day. So good!!
Hi Amy,
Amazing! Thanks so much for making this recipe and sharing your review:) Have the best day! xTieghan
Made this tonight for the first time. Won’t be the last. It was perfection.
Hi Karen,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
Such a gorgeous salad that would make me really look forward to dinner. Thanks for another great recipe.
Thanks so much Sarah! I hope you love the recipe:) xx
I tried saving the recipe to Pinterest as I usually do with your recipes, but it won’t save. Please check why.
Hi Carolin,
Everything is working on our end:) Please try again! xTieghan
Are those basil leaves on top in the picture? I dont see anything like that in the Recipe ingredients.
Hi there,
Yes, I used some from the fresh basil which is used in the dressing:) Please let me know if you have any other questions! xx
This looks great! But I have a question . . . what is grilled?
the corn.
Made this tonight and added some arugula! Top notch! Thanks for another great recipe
Hey Autumn,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
Hi Grace,
The corn is grilled:) Please let me know if you have any other questions! xx
Good morning!
served my husband your chicken stuffed poblanos last night. I broiled the corn before I added it to the salsa. Love the caramelization. He was over the moon.
He ate TWO as they were SO good!!
Deb
p.s. trying the peach/j.pepper quinoa salad tonight. I will sub nectarines as we have a huge bowl of them. Too hot out to grill…so I will throw the corn under the broiler and hope for similar results.
Thanks so much for making the stuffed poblanos Deborah, I am so glad they were enjoyed! Let me know how the salad turns out, I hope you love it! xTieghan
Perfect! I need to do something with the jalapeño peppers in my garden. Making this tonight. Thanks,Tieghan!
Awesome Kim! I hope you love the recipe, let me know how it turns out:) xx