VEGGIES
VEGGIES
Quinoa Salad
Peggy's grilled peach, corn and zucchini quinoa salad.
Ingredients
SALAD
  1. 1 cup dried quinoa
  2. 1 3/4 cups water/vegetable broth
  3. 2 peaches
  4. 2 corn on the cob
  5. 2 medium zucchini
  6. 1 cup cherry tomatoes
  7. 1 can chickpeas or 1 ½ cup cooked, drained and rinsed
  8. 1/2 avocado
  9. Small handful of pumpkin seeds
  10. Salt and pepper
LEMON-BASIL VINAIGRETTE
  1. 1/4-1/3 cup packed basil leaves
  2. 3-4 tablespoons extra virgin olive oil
  3. 2 tablespoons lemon juice (about 1 medium lemon)
  4. 2-3 teaspoons apple cider vinegar (wine, rice, sherry or white balsamic is good too)
  5. 1 small clove garlic, chopped
  6. Pinch of red pepper flakes
  7. Pinch of salt
Methods
QUINOA
  1. In a medium sauce pan, add quinoa and water/vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.
VINAIGRETTE
  1. Add all the ingredients to a small/personal food processor and blend until smooth and creamy.
GRILL
  1. Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so depending on grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3-5 minutes.
SHUCK & SLICE
  1. Once done, remove the corn off the cob. Slice zucchini into ¼-½ inch slices. Slice peaches into ⅛-¼ inch slices. Slice tomatoes in half. Slice avocado thinly.
COMBINE
  1. Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pumpkin seeds, toss to combine. Add the dressing and add salt and pepper to taste.