1medium peachpitted and diced (no need to peel the peach)
1-2chipotle peppers in adobodiced
2tablespoonsolive oil
1tablespoonapple cider vinegar
1tablespoonhoney or agave nectaroptional, see note
Instructions
Cook the quinoa according to the directions on the package.
Place all the ingredients for the vinaigrette in a blender and blend until smooth.
Heat 1 tablespoon olive oil in a skillet over medium heat for 1-2 minutes. Test the oil with a piece of zucchini – once it sizzles upon contact, add the rest of the zucchini and sauté until softened (but not squishy), about 2 minutes. Transfer the zucchini to a plate or bowl. Add the corn to the skillet and sauté until tender (about 8-10 minutes for fresh corn, 1-2 minutes for frozen or canned). If you are using frozen corn, heat it in the microwave and drain any excess liquid before adding it to the skillet.
In a large bowl, combine the quinoa, zucchini, corn, diced peach, and vinaigrette. Stir in half of the cotija, and sprinkle the remaining half on top, along with the chopped green onions.
Notes
Serves 4-6 as a side dish, 2-3 as an entrée. If the peach you are using for the vinaigrette is sweet enough, you may choose to omit the honey/agave nectar. If you like really spicy foods, feel free to add more than 2 chipotles to the vinaigrette. Peach vinaigrette adapted from Detoxinista.