Charred Corn, Peach Salad with Quinoa and Nuoc Cham
The perfect "salad" to close out summer, and enjoy the fresh flavors of the seasons' finest veggies.
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Ingredients
- 3 ears corn, shucked
- 3/4 cup multicolored quinoa, cooked according to package directions
- 1/2 cup Thai basil, torn
- 1/2 cup chopped cilantro
- 4 peaches, pitted and sliced
- 1 avocado, pitted and sliced
- Olive oil, as needed
- 1 batch Nuoc Cham, recipe below
- 2-3 limes, juiced (1/3 cup)
- 3 tablespoons fish sauce
- 2 tablespoons light brown sugar
- 1 tablespoon unseasoned Japanese rice vinegar
- 3 Thai chilis, or serrano chilis, thinly sliced
- 2 cloves garlic, minced
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