September is typically a lovely month here, and last Sunday was spent maximizing that at a park in Oakland to celebrate my friend Nicole’s birthday. This quinoa salad has been a staple all summer. Using white corn, the recipe is quite sweet. My roommate said that it almost tastes like pie – in a good way.
Corn, Peach & Quinoa Salad
2 c cooked quinoa
1 ear fresh corn (yellow or sweet)
1 peach, diced
1/4 c crumbled feta
1/4 c pine nuts, toasted
handful chopped, fresh basil
golden balsamic vinegar
salt and pepper
Bring two cups water to boil; add one cup quinoa. Cover, simmer for 15-20 minutes. Remove from heat and let cool.
Boil corn until just tender, and allow that to cool as well. Once corn is no longer hot, slice the kernels from the cob by holding the corn vertically in a wide, shallow bowl and running a sharp knife along the length of the corn, in sections.
Toast pine nuts at 250 degrees until golden. (This was done in a toaster oven; may need higher temp for conventional oven.) Allow these to cool to room temperature as well.
For the vinaigrette, whisk together one part vinegar with three to four parts oil. Salt and pepper to your liking.
In large bowl, combine all ingredients all ingredients and toss. May be served at room temperature or chilled for a couple hours.