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Grilled Peach and Corn Quinoa Salad with Sweet Basil Vinaigrette-

Gina Michele
A hearty and delicious dish that showcases the best of summer produce!
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Salad
Servings 4


  • 1 Cup Quinoa
  • 2 Zucchini
  • 2 Ears of corn
  • 2 Ripe peaches
  • 2 Small tomatoes
  • 1/4 Cup Pepitas
  • 1 Handful Arugula

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


  • 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 kernals. Combine in a bowl with the quinoa, pepitas and cut tomatoes.
  • To make the Sweet Basil Vinegarette: combine ingreients in a food processor or high-powered bleder.
  • Toss the vinegarette with the quinoa mixture. Serve on a bed of arugula.
Keyword Gluten-free, Vegan