In a medium saucepan, combine 1 cup of rinsed quinoa, a pinch of salt, and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until quinoa is fluffy.

Transfer the cooked quinoa to a large mixing bowl and cool for about 10 minutes. Fluff the quinoa gently with a fork.

In a medium bowl, whisk together ½ cup of chopped cilantro, ¼ cup of extra-virgin olive oil, ¼ cup of plain Greek yogurt, 2 tablespoons of mayonnaise, 2 tablespoons of apple cider vinegar, 1 clove of grated garlic, and salt and black pepper to taste until smooth.

Once quinoa has cooled, mix in 1 cup of grilled corn kernels, 2 ripe chopped peaches, 1 diced avocado, ½ cup of crumbled queso fresco, ¼ cup of finely chopped red onion, and ¼ cup of pumpkin seeds. Fold ingredients together gently.

Drizzle the prepared Cilantro Ranch dressing over the salad and toss carefully. Serve immediately or chill for 30 minutes for enhanced flavor.