Grilled peach and quinoa salad
Ingredients
- 1 cup quinoa
- 1 ¾ cups vegetable stock
- 2 peaches (ripe but firm)
- 2 corn on the cob
- 1 large courgette
- 2 red peppers
- 1 cup cherry tomatoes
- 1 can chickpeas
- ½ avocado
- Small handful pumpkin seeds
- Handful of baby spinach
- ¼ – ⅓ cup packed basil leaves
- 3 – 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 – 3 tsp apple cider vinegar
- 1 clove garlic, chopped
- Pinch of red pepper flakes
Steps
- Preheat oven to 220°C, cut peppers in half and place cut side down on a baking tray.
- Toss chickpeas in spices and oil and add to the baking tray, bake for 20 minutes.
- In a pot add quinoa and vegetable stock. Bring to a boil, cover then simmer for 15 minutes.
- Cut peppers in half and roast in the oven.
- Add all ingredients from basil onward to blender and blend until smooth and creamy.
- Cut peaches in half and remove the seed, cut courgettes in half lengthwise.
- Prep grill with oil and start by cooking the corn as it will take the longest. Then add the courgette and peaches.
- Remove corn from cob and slice courgettes and peaches then mix everything together and drizzle on dressing.