Peach Quinoa Bowl with Pink Peppercorn Vinaigrette
Fresh grilled peaches with heart healthy quinoa and homemade pink peppercorn prosecco vinaigrette.
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.