Grilled Zucchini, Corn and Peach Quinoa Salad

CA GROWN Blog

Discover. Learn. Connect.

Grilled Zucchini, Corn and Peach Quinoa Salad

July 5, 2018
CA Grown Mom

Susan Phillips

Read Bio »
Eat the Season!
Sign Up For Weekly Recipes
Eat the Season!
Sign Up For Weekly Recipes

Grilled Zucchini, Corn and Peach Quinoa Salad

Aw, man…. this salad is soooooo good!

Chock full of all things fresh!  

Delicious corn, sweet peaches, nutritious zucchini and creamy avocados.

All grilled to impart a smoky, summertime flavor.

Our tangy dressing is freshly made with basil and lemon perfecting this salad’s lovely presentation

 

If I’m making my own dressing, I like to do that first.  It allows the dressing ingredients to marry and mellow together before using.  Of course, we start with fresh California basil

 

Finely chop the basil and mince the garlic.  This dressing is very easy and you probably have all the ingredients already in your pantry.  Olive oil, apple cider vinegar, lemon juice and a little salt.  Mix together and set aside

 

Grill the corn, zucchini, peaches and avocado on a super hot grill.  Allow to rest before cutting.  This is a cold salad so everything needs to be cooled off before going into the salad anyway.  You could even do this grilling a few hours in advance, just make sure to protect the avocado from browning.  

 

When you are ready to serve, build your base.  8 oz. of fresh arugula

 

Add 2 cups of cooked, cooled quinoa

 

The next layer is feta cheese and halved cherry tomatoes

 

Add the corn and zucchini

 

Lastly, add the peaches and avocado

 

 

Lovely!

 

Pour the dressing over the top and toss to combine

 

Prepare to hear your friends and family rave and beg for the recipe.  

Well, here ya go!

 

Grilled Zucchini, Peach and Corn Quinoa Salad
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 zucchini, halved
  2. 2 ears corn, shucked
  3. 2 peaches, pitted and halved
  4. 1 avocado, pitted and halved
  5. 1 cup uncooked quinoa, cooked according to package directions
  6. 8 oz. Arugula
  7. 4 oz. crumbled feta
  8. 20 cherry tomatoes, halved
  9. FOR DRESSING
  10. 1/4 cup olive oil
  11. 1 lemon, juiced
  12. 1-2 T. Apple cider vinegar
  13. 2 cloves garlic, minced
  14. 1/3 cup finely chopped fresh basil
  15. Pinch of salt
Instructions
  1. Combine all the dressing ingredients and set aside
  2. Grill the corn, zucchini, peaches and avocado on a hot grill. Allow to rest
  3. Build the base of the salad by adding the arugula to a shallow bowl. Top with the quinoa
  4. Add the feta and tomatoes
  5. Remove the corn kernals from the cobs and add to the salad along with the sliced zucchini
  6. Top with the sliced peaches and avocado
  7. Add the dressing right before serving
Adapted from Inspiration
Adapted from Inspiration
California Grown http://www.californiagrown.org/

New Member Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Download Pdf Form

Licensing Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Certification Mark Licensing Agreement Service Mark Compliance agreement