Quinoa Salad with Black Beans Corn & Peaches

Southwestern Quinoa Salad with black beans, corn, peaches and chipotle vinaigrette




  1. Cook quinoa in water according to package directions. Set aside.
  2. Remove kernels from corn and place on baking sheet. Slice jalapeños (remove seeds and veins for less heat) and add to baking sheet. Toss with olive oil, salt & pepper and smoked paprika. Broil in oven several minutes until they start to get charred. Remove from oven and set aside. Alternatively, you could roast the corn on the cob and whole jalapeños on the grill, then cut off the kernels and slice the jalapeños. That would add a nice smokey, grilled flavor you won’t get in the oven.
  3. In large bowl, combine the quinoa, corn, jalapeños, black beans, scallions, grape tomatoes,cilantro and peaches (and cheese if using). Toss with chipotle vinaigrette. Serve on a platter or over a bed of your favorite salad greens.