Corn and Peach Quinoa Salad

It’s summer and the peaches and corn are out and about ready for their moment!

I am the kind of person that likes to eat cold foods in the summer. AKA all the pasta, quinoa type salad situations with a protein (preferably barbecued) and calling it a day. Followed by a ninja creami for dessert. SO here you have my newest hyperfixation quinoa salad with the beautifulllll peaches that are ready to be used!

Protein

I paired this with some shrimp (which I will include the details on) but you can really do any protein your big heart desires.

A few other options I think would be exquisite would be grilled steak, tofu, chicken, orrrrr serve this alongside a summer burger bbq cook out!

Whatever you do, make sure you eat this with protein! Kinda kidding but really not.

Corn and Peach Quinoa Salad Recipe

Yield: 4 servings

Time: 20 minutes

Ingredients

• 1 cup quinoa, uncooked

• 4 peaches, diced

• 1-2 pieces of corn on the cobb, grilled

• 1/2 cup edamame, cooked

• 1 cucumber, diced

• 1/2 cup fresh mint, chopped

• 1 lime, zested and juiced

• Optional: 2 tbsp honey

• 2 tsp salt

• 1 tsp pepper

• Topping: Avocado (add this at the time of eating because it will get brown if you leave in fridge.)

• Other optional toppings: goat cheese, feta, chopped almonds, olives.

For the Shrimp

• 1 pound shrimp, uncooked

• 1 tsp smoked paprika

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried basil

• juice of half a lemon

• 1 spray or 1/2 tbsp olive oil

Directions

1. Cook 1 cup of quinoa according to package instructions. Once it is cooked, let it cool in the fridge before adding it with the other salad ingredients.

2. Thaw the shrimp if frozen while you prepare the salad.

3. Once the shrimp is thawed, you can add all spices and lemon juice to coat the shrimp.

4. To prepare the salad, I like to start by cooking the corn on the cobb on the BBQ. (This is optional, and you can keep the corn fresh but I like the charred flavour it gets on the bbq)

5. Prepare the edamame: I usually buy frozen and just add a bit of water to a microwave safe bowl and microwave for 2-3 minutes. Then drain the edamame.

6. Dice the peaches and cucumber, and wash and chop the fresh mint.

7. Once the quinoa is cooked and cooled, add all salad ingredients including lime juice and zest to a large bowl and mix together.

8. Cook shrimp over medium-high heat in a skillet with olive oil for 3-5 minutes. Turn the heat off as soon as the shrimp is all pink and be careful not to overcook it! (it doesn’t take long)

9. Serve the quinoa salad over a bed of arugula (optional but I am a sucker for some arugula), along with you shrimp.

10. Happy eating!

Nutrition

per 1/4 recipe with honey and shrimp

Calories: 370 kcal Protein: 25 g Carbohydrates: 44 g Fat: 9 g Fiber: 6 g