Fiery Fruit & Quinoa Salad From 'Salad Samurai'

• 1 recipe
• 2 cups cooked, chilled red or confetti quinoa
• 1 cup cooked black beans, drained and rinsed
• 1 cup lightly packed, chopped flat-leaf parsley or cilantro
• 1/2 cup lightly packed, chiffonaded fresh basil leaves
• 1 large red onion, sliced into rings
• 3 large, firm peaches or nectarines
• 3 ears of corn, husks and corn silk removed
• Olive oil
• Salt
• 1/2 cup toasted pumpkin seeds

1. Prepare and chill the dressing until ready to use. Pour the quinoa, beans, and fresh herbs into a large mixing bowl. Keep this mixture chilled while you grill the remaining ingredients.
2. Preheat a cast-iron grill pan over medium-high heat, or heat an outdoor grill as per manufacturer's directions. Rub the fruit and veggies with a thin coating of olive oil and sprinkle with a pinch of salt. Grill the onions until browned, about 3 minutes; set aside. Grill the peaches on each side for about 2 minutes, until the outside is hot and slightly charred; set aside. Grill the ears of corn until the kernels are lightly charred, turning the cobs occasionally, about 3 to 4 minutes. Cool the vegetables and fruit just enough to be handled safely, then dice into bite-size pieces. Use a knife with a thin blade to slice the corn kernels off the cobs.
3. Transfer the chopped fruit and veggies to the bowl with the quinoa, add the pumpkin seeds, and then pour on the dressing and toss thoroughly. Serve at room temperature or chilled.
4. (No time to fire up the grill? This salad is just as tasty made with raw peaches and onions. The corn can be lightly blanched, or look for frozen roasted corn kernels for a fast substitution.)

recipe, quinoa, black beans, lightly packed, lightly packed, red onion, peaches, corn, olive oil, salt, pumpkin seeds

Taken from www.seriouseats.com/recipes/2014/08/fiery-fruit-quinoa-salad-from-salad-samurai.html (may not work)