Summer Quinoa Bowl with Basil Vinaigrette Recipe

Quinoa Ingredients

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)

Quinoa Directions

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.


Dressing Ingredients

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

Dressing Directions

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.