Summer Quinoa Bowl with Basil Vinaigrette Recipe
1/2 cup cooked quinoa
Torn arugula or other greens
1 peach, sliced
1/3 fresh, raw sweet corn kernels
3 small tomatoes, any color variety
1/3 cup sliced cucumbers
1/2 avocado sliced
Salt and pepper to taste
Basil Vinaigrette for serving (recipe follows)
Place the arugula or greens in a medium bowl. Top with quinoa, peaches, corn, tomatoes, cucumber, and avocado.
Drizzle with basil vinaigrette and season with salt and pepper to taste. Serve immediately.
2 cups packed basil leaves
1 clove minced garlic
2 Tbsp minced shallot
2 tsp fresh lemon juice
2 Tbsp white balsamic vinegar or red wine vinegar
1 tsp salt
1/2 cup olive oil
Freshly ground pepper to taste
Place basil leaves and remaining ingredients in a blender or food processor.
Blend until smooth. Taste and season with additional salt and pepper, if necessary.
Note: The vinaigrette will keep in a jar or container in the fridge for up to five days.