Stone fruit and corn quinoa salad

I never know what to title these big salads that have 10 different ingredients, all as equally as important in their presence.  Oh well!

I decided on stone fruit and corn quinoa salad because even though I used nectarines, you could use peaches, plums, or apricots, too!  It’s a very summer themed salad with the corn and basil, too.

Stone Fruit and Corn Quinoa Salad

Ingredients:

• 3 nectarines
• 3 ears of sweet corn
• 2 cups quinoa (cooked to yield ~4 cups quinoa)
• 1 bag slaw mix (or 1 cabbage, shredded + 4 carrots, shredded)
• 1 small head of lettuce (I used sorrel, but romaine, red lettuce, whatever will work)
• 1/2 cup basil, chopped
• 1/2 cup mint, chopped
• 1/4 cup cilantro
• 6 oz feta (or cotija)
• creamy dressing (below)

Creamy Dressing:

• 1/2 cup plain greek yogurt
• 1/2 cup mayo
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp salt

Directions:

Cook quinoa per package instructions (2:1 ratio of water to grain).

Meanwhile, mix dressing and toss with slaw mix and greens.

Cook corn with preferred method* and stir into the slaw.  Chop herbs and mix half of them into the slaw while reserving the rest for on top.  Slice fruit.

To serve, put quinoa on a large platter, then layer the salad on top.  Add the fruit slices on top, followed by the herbs and crumbled feta.

*I didn’t want to hassle with steaming it, so I just shucked it, washed and scrubbed it, and microwaved it in 45 second intervals, turning it between.  Approximately 4 times.  You could steam it or grill it in advance.  You could also have it raw in the salad (it has a lovely crunch that way).  You could also use frozen corn!  Options aplenty.

There you go!  Enjoy!