Grillad Jalapeño Peach Quinoasallad

👩‍🍳 Gör så här

1. 1
   To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.
2. 2
   In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese.
3. 3
   Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.
4. 4
   Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
5. 5
   Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.