Description
Grilled Peach and Zucchini Summer Bowls are packed with fresh end-of-summer produce. This vegetarian and gluten free meal is perfect for lunch or dinner.
Ingredients
Units
Scale
- QUINOA:
- 1 cup raw quinoa
- 2 cups water (or sub vegetable broth for more flavor)
- BALSAMIC DRESSING:
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- VEGGIES/TOPPINGS:
- 2 ears raw sweet corn kernels cut off the cob
- 2 handfuls arugula
- 2 ounces goat cheese, room temperature
- GRILLED PEACHES/ZUCCHINI:
- 2 peaches (or nectarines), slightly under-ripe, not too soft, cut in half and pit removed
- 2 medium zucchinis cut into 1 inch thick rounds
- 2 to 3 tablespoons flavorless vegetable oil
- Salt and pepper
Instructions
- QUINOA:
- To a small sauce pot add the raw quinoa and the 2 cups water/broth. Cover and bring to a boil. Reduce to a simmer and cook covered for 15 minutes.
- Once the quinoa is cooked fluff it with a fork. Allow it to cool slightly while you prepare the rest of the ingredients.
- BALSAMIC DRESSING:
- While the quinoa is cooking prepare the dressing. Add all ingredients to a small mason jar and shake until well combined. Or whisk together in a small bowl.
- Test and adjust seasoning as needed. Set aside.
- VEGGIES/TOPPINGS:
- Also prepare these according to what’s indicated in the ingredients, while the quinoa is cooking.
- GRILLED PEACHES/ZUCCHINI:
- Preheat your grill on a low heat.
- Brush a generous amount of the oil onto each zucchini slice facing up. Sprinkle with salt and pepper.
- Also brush the cut side of the peaches with oil ( but don’t sprinkle with salt and pepper).
- Place the zucchini and the peaches on the preheated grill, oil side down. Close the lid and cook for 4 to 5 minutes, or until tender.
- Just before flipping, oil the side up. Flip and cook the zucchini for another 4 minutes and the peaches for another 2 minutes.
- ASSEMBLE:
- Just before serving, while the grilled zucchini and peaches are still warm, assemble your bowl.
- First toss the arugula with a little of the balsamic dressing. It’s also good if you toss a little dressing into the quinoa.
- Add the arugula to the serving bowl, add a little quinoa, add the sweet corn. Then add several slices of grilled zucchini and 1 to 2 peach halves. Top with a spoon of room temperature goat cheese.
- Serve immediately.
- Store leftovers in the refrigerator separately. The grilled zucchini is okay reheated after it’s grilled, but the peaches are best when freshly grilled.
