garden peach chickpea and quinoa salad
Digging out some more summer peaches to spiff up our digestive tracts from the insane mac and cheese from yesterday.
Obviously, I’m not against a big bowl of mac and cheese, nor do I think one has to clean up their eating after enjoying a slab. No way. But, if your tummy and tastebuds crave a more wholesome, plant-forward supper tonight, make this Garden Peach Chickpea and Quinoa Salad.
You know, I don’t work with quinoa enough. It took me quite a long time to actually enjoy it, since I thought it was some hotsy totsy trend that overall tasted like a puddle of rain water. Quinoa is actually quite yum, and satisfying to nibble with its chewy texture and earthy flavor. Most of all, it’s fab in a big loaded salad with lots of summer fixings.
If there’s one thing I’ve found success with this summer, amongst the many flops, it’s the inspiration wrought from the beautiful peaches. Truly amazed by them, and I don’t want to stop with the peach influx. For the sake of variety and seasonality, though, such will close out, but I’ll keep pushing some peachy meals out until I can’t anymore.
Aside from the Whipped Feta Peach Garlic Bread, this might be my favorite savory peach offering. It’s unique, loaded with texture and flavor, and nutritious. The colors jump straight out of the bowl and translate into practically a rave in your mouth. Best of all? If you omit the feta, it’s totally vegan. Love me an adaptable dish.
Keen for Quinoa
I will never not laugh at that stupid Progressive commercial (I think it’s Progressive) where the guy is trying to get his crowd of pseudo-adults to pronounce quinoa and someone pipes up Joaquin. Hilarity. I might also just have a dumb sense of humor.
If you need to cook up your quinoa, you have many options. Microwave minute quinoa is dandy, though you might need a couple pouches of whatever you choose. You can also throw some in your rice cooker, or use your favorite stovetop method. This adds a bit of time to your prep, so keep that in mind, but that waiting period can be used for chopping components or doing laundry or some shit.
I also roast up some corn under the broiler. Again, you can swap out for canned or frozen corn if you’re in a pinch – Trader Joe’s makes a nifty frozen roasted corn I use all the time when I’m lazy. All you do for the manual option is heat up that broiler mechanism, brush some corn cobs with oil (take the husk off first, please) and sprinkle with some salt, and roast until all sides are blackened. This took me about 10 minutes.
Peachy Keen(wa)
Once that’s done, you’re ready for the rest of the process, which is simply a shit ton of chopping and some Iron Chef-caliber whisking.
Dice up some peaches and avocado, and strip the corn kernels off the cobs if you’ve gone that route. Drain a can of chickpeas, slice some cucumber, and mince up lots of herbs, garlic, and shallot.
For the dressing, mix up those aforementioned herbs, garlic, and shallot with olive oil, white balsamic vinegar (cider vinegar works too), and peach preserves. Taste for salt and pepper. The sheer volume of fresh herbs really brightens up the already-flavorful salad.
When you’re got all your chickens in a basket, ducks in a row, eggs in a carton, whatever, it’s time to assemble. A posher word for throw that shit on a big bowl and toss it with dressing. Be gentle, though, so the peaches don’t break too much and the avos don’t moosh.
I top off the platter with extra feta and lots of fresh basil, sometimes a crack or twelve of black pepper as well. You can serve up some grilled crostini, crackers, or even naan to scoop up the salad. Hence, it’s a great main course or appetizer, depending on the occasion.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Let’s have a garden party. Or salad party. What the fuck ever.
Pesto Shrimp and Sweet Potato Burrata Salad
Honey Mustard Shrimp, Corn, and Avocado Salad
Crispy Chickpea, Kale, and Sundried Tomato Caesar Salad
garden peach chickpea and quinoa salad
Ingredients
- 3 cups cooked quinoa
- 2-3 ears yellow corn, shucked
- 1-2 peaches, diced
- 1 avocado, diced
- 1 can chickpeas, drained and rinsed
- 2 Persian cucumbers, sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp peach preserved
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp fresh chives, chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
Instructions
- To make the roasted corn, heat the broiler to high. Brush the corn on all sides with olive oil and sprinkle with salt. Broil for 10-15 minutes, turning every 2-3 minutes until charred on all sides. Let cool, then strip the kernels with a serrated knife.
- In a jar or bowl, combine the olive oil, white balsamic, peach preserves, all of the herbs, garlic, shallot, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust salt and pepper as needed.
- To a large bowl, add the quinoa, corn kernels, peaches, avocado, chickpeas, cucumber, and feta cheese. Pour over the vinaigrette and toss gently to combine. Garnish with fresh basil and more feta, as desired.
