Amazing Grilled Peach and Corn Quinoa Salad
A hearty and delicious dish that showcases the best of in-season produce!
Ingredients
- 1 Cup Quinoa
- 2 Zucchini
- 2 Ears of corn
- 2 Ripe peaches
- 2 small tomatoes
- 1/4 cup Pepitas
For the Sweet Basil Vingarette
- 3 tbsp Olive oil
- 1/4 cup Packed fresh basil leaves
- 3 tbsp Agave
- 1 tbsp Freshly squeezed lemon juice
- 2 tbsp Apple cider vinegar
Instructions
- Add 1 cup of dry quinoa and 2 cups of water to a saucepan. Cook on high until it starts boiling and then reduce to low heat. Simmer until all the water is evaporated. Remove from heat and fluff with a fork
- .Set the grill to medium-high heat. Shuck the corn and spray it with cooking oil. Cook for 10 minutes and flip. Cook for an additional 10 minutes.
- The peaches and zucchini take less time to cook. Cook the face down (sprayed with cooking oil) for 5 minutes on each side. Cut the grilled peaches and zucchini into sections. Hold the corn horizontal and cut in a downward motion to remove the kernels. Combine in a bowl with the quinoa, pepitas, and cut tomatoes.
- To make the Sweet Basil Vinegarette: combine ingredients in a food processor or high-powered blender. Toss the vinegarette with the quinoa mixture. Serve on a bed of arugula.
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