In a medium saucepan, combine quinoa, salt, and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12-15 minutes until fluffy. Let cool for 10 minutes.

In a mixing bowl, whisk together cilantro, olive oil, Greek yogurt, and mayonnaise until smooth. Add apple cider vinegar, garlic, and black pepper. Mix well until creamy.

In a large bowl, add cooled quinoa and fold in corn, diced peaches, avocado, queso fresco, red onion, and pumpkin seeds. Gently mix with a spatula.

Drizzle cilantro ranch dressing over the salad and toss gently to coat evenly. Adjust seasoning if necessary.

Serve immediately or chill for 30 minutes before serving. It can be served warm, chilled, or at room temperature.