Fresh Peach, Grilled Corn and Arugula Quinoa Bowl with a Spicy Peach Vinaigrette
Fresh sweet peaches, creamy avocado, smoky grilled corn and so much more. All the flavors in this salad play well together and simply scream summer.
Our jalapeño and Baklouti infused olive oils pack a punch…you’ve been warned!
Using quinoa provides the protein part of this macro bowl, with the avocado and olive oil covering the healthy fats, and the corn checking off the carbohydrates box. For more protein, add some beans, grilled chicken or even tempeh.
See also: Recipe Roundup: Sigona’s Summertime Peach White Balsamic
See also: Recipe Roundup: Baklouti Green Chili Oil
Fresh Peach, Grilled Corn and Arugula Quinoa Bowl with a Spicy Peach Vinaigrette
Fresh sweet peaches, creamy avocado, smoky grilled corn and so much more. All the flavors in this salad play well together and simply scream summer. Our jalapeño and Baklouti infused olive oils pack a punch…you’ve been warned! Using quinoa provides the protein part of this macro bowl, with the avocado and olive oil covering the healthy fats, and the corn checking off the carbohydrates box. For more protein, add some beans, grilled chicken or even tempeh. Inspired by Half Baked Harvest. Serves 2 to 4.
Ingredients
Ingredients:
- 1/2 cup uncooked quinoa
- 3 Tbsp. Sigona’s jalapeño olive oil or Baklouti green chili olive oil. These are spicy oils. Try them first! To tame the heat, try cutting the amount with regular Sigona’s olive oil.
- 2 Tbsp. Sigona’s summertime peach white balsamic
- 1 Tbsp. soy sauce liquid aminos or coconut aminos
- 2 tsp. honey such as local, raw Avocado Sage honey from Honey Hole Honey Co., available only at Sigona’s
- Juice of half a lime
- 1 tsp. fresh ginger grated
- 2 ears grilled or roasted corn kernels removed
- About 1/2 cup fresh basil roughly chopped, plus more leaves for garnish
- Optional: 1/4 cup fresh mint roughly chopped
- 2 green onions sliced on the bias
- 2 Sweet mini peppers seeded and diced
- 1/2 cup cherry tomatoes halved
- About 2 big handfuls arugula
- 1 or 2 ripe yellow peaches pitted and thinly sliced
- Optional: A couple Tbsp. crumbled goat cheese or feta leave it off for a dairy-free bowl
- 1 avocado peeled, pitted and thinly sliced
- 1/3 cup almonds roughly chopped
- Freshly ground black pepper
Instructions
- Cook quinoa according to package directions.
- In a large bowl, whisk together the olive oil, balsamic, soy/aminos, honey, lime juice and ginger.
- To the vinaigrette, add the quinoa, corn, basil, mint (if using), green onions, peppers and tomatoes; stir to combine. Add the arugula and toss until well incorporated.
- Transfer mixture to a serving bowl or divide among 2 to 4 smaller bowls. Top the dish with the sliced peach and avocado, sprinkle on the almonds and feta, and finish with freshly ground black pepper. Serve immediately.
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