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    Home » Recipes » Lunch

    Grilled Peach Quinoa Bowl with Pink Peppercorn Prosecco Vinaigrette

    This post may contain affiliate links

    This delicious, healthy and filling quinoa bowl boasts of heart healthy quinoa, fresh grilled peaches, toasted sunflower seed encrusted goat cheese balls, toasted almond slices and is finished with a pink peppercorn prosecco vinaigrette. It will leave you feeling satisfied, and guess what? It pairs well with a chilled glass of prosecco. Cheers!

    grilled peach quinoa bowl
    Jump to Recipe Print Recipe

    grilled peach quinoa bowl

    Harvesting the Summer Season

    We love the harvest of the summer season. Peaches are in season right now. The peach trees on the farm are full of luscious, gorgeous and irresistible peaches. They have varieties of white, yellow, donut, and mango peaches, just to mention a few. When I arrive at the farm, I am literally that classic kid in the candy store. I love going to the farm in the summertime. In June its strawberry and blueberry picking and in July the cherry trees are abundant with deep dark red cherries. August offers a plethora of ripe peaches from the peach threes. And, in the upcoming Autumn the variety of apples, pears and pumpkins will be ripe for the picking. It’s the most beautiful time of the harvest season.

    Healthy Grilled Peach Quinoa Bowl

    Quinoa bowls have been all the rage for the past few years. There are endless recipes that you can find with just a click of the search button. It is a wonderful thing, since there is recipe out there for just about everyone waiting to be discover.

    This grilled peach quinoa bowl is healthy and delicious. Grilling the peaches brings out their natural sweetness. The char on the fruit gives it an extra layer of grilled flavor. Quinoa is known to be a good source of protein, it contains many essential amino acids, and is loaded with fiber and a variety of vitamins and antioxidants. It is naturally gluten free, and it is one of the world’s most popular health foods. Learn more about the proven health benefits of quinoa in this post from Healthline.

    Toasted Sunflower Seed Goat Cheese Balls

    I made these simple delicious goat cheese balls coated with toasted sunflower seeds. I love the flavor of goat cheese and combining goat cheese with fruit and nuts, or seeds just make it that much better. All you need to do is ball out about a teaspoon of goat cheese and roll them in sunflower seeds. You can substitute sunflower seeds with just about any nut or seeds. Chopped almonds or walnuts would be great in this bowl too.

    If you follow a strictly plant-based diet or dairy free diet, you can easily omit these toasted sunflower goat cheese balls and the grill peach quinoa bowl will still be delicious without them.

    sunflower goat cheese balls

    sunflower goat cheese balls

    Homemade Prosecco and Pink Peppercorn Salad Dressing

    The dressing contains alcohol from the prosecco. It is not much, and you really can’t taste the alcohol. We always make our own salad dressing. I can’t tell you the last time we purchased a bottle of store-bought salad dressing. Homemade salad dressings are the easiest to make and they are fresh. Not to mention, you know exactly what the ingredients are. You don’t need a science degree to interpret the ingredients. There are no preservatives or artificial ingredients in most homemade salad dressing recipes.

    What do pink peppercorns taste like?

    This prosecco and pink peppercorn salad dressing is a great enhancer of the grilled peach quinoa bowl. It livens up the bowl and you can taste the pink peppercorns. They have a mild pepper flavor with a hint of sweetness. They tend to be a softer peppercorn than the popular black peppercorns. Pink peppercorns are also softer, they are not ideal for most pepper grinders as they will jam up the grinder. It is best to crush them with the back of a knife. In this case, for the dressing, you can place the whole peppercorns into the blender, and they will get ground up.

    prosecco and pink peppercorn vinaigrette

    prosecco and pink peppercorn vinaigrette

    Now, let’s get to the recipe…

    Ingredients - For the Quinoa Bowl

    spinach - thinly sliced

    quinoa - cooked

    peaches - quartered and grilled

    sliced almonds - toasted

    sunflower seeds - toasted

    goat cheese

    oil - for grilling the peaches

    Ingredients - For the Pink Peppercorn Prosecco Vinaigrette

    grapeseed oil

    prosecco

    white balsamic vinegar

    pepper jelly

    dried parsley flakes

    pink peppercorns

    sea salt

    Directions - For the Quinoa Bowl

    Cook quinoa according to package directions. In the meantime, thinly slice two cups of fresh spinach. Once the quinoa has finished cooking, remove from heat and stir in the spinach. The heat will wilt the spinach.

    Generously oil the grill (air grill works great) and place the quartered peaches on the grill. Grill for about 5 minutes on each side. Let cool to room temperature.

    Ball out about ½ teaspoon of goat cheese and form into small balls. Coat the cheese balls with the toasted sunflower seeds. (If using raw sunflower seeds, toast ahead of time and let cool completely).

    Add quinoa spinach mix into a serving bowl and top with grilled peaches, sunflower coated goat cheese balls, toasted almond slices, julienned spinach and dress with pink peppercorn prosecco vinaigrette.

    Pink Peppercorn Prosecco Vinaigrette

    Place all ingredients into a high-powered blender and blend well. Transfer into a separate container and set aside. Please note that separation will occur. Shake well before serving.

    Try these other salad recipes

    Grilled Peach and Tomato Panzanella Salad

    Ultimate Fall Kale Salad

    Goat Cheese Bruschetta

    grilled peach quinoa bowl

    Peach Quinoa Bowl with Pink Peppercorn Vinaigrette

    Fresh grilled peaches with heart healthy quinoa and homemade pink peppercorn prosecco vinaigrette.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Appetizer, lunch, Salad
    Cuisine American
    Servings 2
    Calories 400 kcal
    Equipment
    • grill or air grill
    Ingredients
      

    Quinoa Bowl

    • 2 cups Spinach - thinly sliced
    • 1 cup Quinoa - cooked
    • 2 Peaches - quartered and grilled
    • ½ cup Sliced almonds - toasted
    • ¼ cup Sunflower seeds - toasted
    • 2 ounces Goat cheese
    • 1 tablespoon Oil - for grilling the peaches

    Pink Peppercorn Prosecco Vinaigrette

    • ¾ cup Grapeseed oil
    • ½ cup Prosecco
    • ¼ cup White balsamic vinegar
    • 2 tablespoons Pepper jelly
    • 1 teaspoon Dried parsley flakes
    • 1 teaspoon Pink peppercorns
    • ½ teaspoon Sea salt
    Instructions
     

    Quinoa Bowl

    • Cook quinoa according to package directions. In the meantime, thinly slice two cups of fresh spinach. Once the quinoa has finished cooking, remove from heat and stir in the spinach. The heat will wilt the spinach.
    • Generously oil the grill (air grill works great) and place the quartered peaches on the grill. Grill for about 5 minutes on each side. Let cool to room temperature.
    • Ball out about ½ teaspoon of goat cheese and form into small balls. Coat with toasted sunflower seeds. (If using raw sunflower seeds, toast ahead of time and let cool completely)
    • Add quinoa spinach mix into a serving bowl and top with grilled peaches, sunflower coated goat cheese balls, toasted almond slices, julienned spinach and dress with pink peppercorn prosecco vinaigrette.

    Pink Peppercorn Prosecco Vinaigrette

    • Place all ingredients into a high powered blender and blend well. Transfer into a separate container and set aside. Please note that separation will occur. Shake well before serving.
    Keyword grilled peaches, one bowl meals, peaches, quinoa, quinoa bowl recipe

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