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Grilled Peach, Zucchini, and Quinoa Salad with a Lemony Basil Vinaigrette

This fresh summer farmer’s market dish has all the seasonal favorites tossed together in one place. THINK: grilled peaches and zucchini, juicy tomatoes, corn, and quinoa on a bed of arugula + toasted almonds drizzled with a zesty basil vinaigrette. Enjoy this meal on its own or add in white beans for an extra dose of plant-based protein. 

INGREDIENTS

Olive or avocado oil for grilling
2-3 ripe peaches, pitted and sliced
2 zucchinis, sliced lengthwise
2 cups fresh cherry or grape tomatoes, halved
1 cup cooked corn
1 cup precooked quinoa (I use Ancient Harvest Organic Quinoa)
¼ cup sliced almonds, toasted
4 to 5 cups arugula

LEMONY BASIL VINAIGRETTE
¼ cup olive oil (I use California Olive Ranch EVOO)
3 tablespoons lemon juice
1 clove garlic, roughly chopped
2 teaspoons Dijon mustard
¼ cup fresh basil leaves, packed tightly
2 teaspoons raw honey or maple syrup
Flakey sea salt + pepper to taste

This fresh summer farmer’s market dish has all the seasonal favorites tossed together in one place. THINK: grilled peaches and zucchini, juicy tomatoes, corn, and quinoa on a bed of arugula + toasted almonds drizzled with a zesty basil vinaigrette. Enjoy this meal on its own or add in white beans for an extra dose of plant-based protein. 

INGREDIENTS

Olive or avocado oil for grilling
2-3 ripe peaches, pitted and sliced
2 zucchinis, sliced lengthwise
2 cups fresh cherry or grape tomatoes, halved
1 cup cooked corn
1 cup precooked quinoa (I use Ancient Harvest Organic Quinoa)
¼ cup sliced almonds, toasted
4 to 5 cups arugula

LEMONY BASIL VINAIGRETTE
¼ cup olive oil (I use California Olive Ranch EVOO)
3 tablespoons lemon juice
1 clove garlic, roughly chopped
2 teaspoons Dijon mustard
¼ cup fresh basil leaves, packed tightly
2 teaspoons raw honey or maple syrup
Flakey sea salt + pepper to taste

METHOD

To make the vinaigrette: Add all the ingredients to a blender or a handheld immersion blender. Blend until smooth and creamy. Adjust seasonings to taste.

To make the salad: Preheat the grill to medium-high. Brush the sliced peaches and the sliced zucchini with oil. Arrange the sliced peaches and zucchini on the grates and cook until charred about 3 to 4 minutes flipping halfway through. (This is a rough estimate as it depends on thickness of the slices.) Remove from grill and set aside.

In a bowl, mix together the cooked quinoa, tomatoes, and corn. Toss with one to two tablespoons of dressing until lightly coated. Add arugula to the bottom of a tray or bowl. Layer the quinoa mixture next. Then place the grilled peaches and zucchini on top. Next, sprinkle the sliced almonds and drizzle with the basil vinaigrette. Season with sea salt and pepper to taste. Toss all together and serve immediately.