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Prep time
30 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Are you looking for a light yet filling dinner on a hot summer evening. Try this delicious, healthy and filling quinoa bowl with fresh grilled peaches, toasted sunflower encrusted goat cheese balls, toasted almond slices finished with a pink peppercorn prosecco vinaigrette. This quinoa bowl will leave you feeling satisfied. And, guess what? It pairs well with a chilled glass of prosecco. Cheers! —Henrie Marie
Ingredients
- Quinoa Bowl
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2 cups
Spinach - thinly sliced, plus more for garnish
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1 cup
Quinoa - cooked
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2
Peaches - quartered and grilled
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1/2 cup
Sliced almonds - toasted
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1/4 cup
Sunflower seeds - toasted (salted or unsalted)
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2 ounces
Goat cheese
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1 tablespoon
Oil - for grilling the peaches
- Pink Peppercorn Prosecco Vinaigrette
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3/4 cup
Grapeseed oil
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1/2 cup
Prosecco
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1/4 cup
White balsamic vinegar
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2 tablespoons
Pepper jelly
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1 teaspoon
Dried parsley flakes
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1 teaspoon
Pink peppercorns
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1/2 teaspoon
Sea salt
Directions
- Quinoa Bowl
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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 the spinach. The heat will wilt the spinach.
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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.
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Ball out about 1/2 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)
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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. Enjoy!
- Pink Peppercorn Prosecco Vinaigrette
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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.
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