top down view of grilled peach, corn and zucchini quinoa salad in a large mixing bowl before the dressing is added.

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5 from 2 reviews

If you’ve never grilled peaches before this is a perfect recipe to get you started. Get out your grill and give it a go. I know you’re going to love this!


  • 1 cup dried quinoa
  • 1 3/4 cups water or vegetable broth
  • 2 peaches (ripe but firm)
  • 2 corn on the cob
  • 2 medium zucchini
  • 1 cup cherry tomatoes
  • 1 can (15 oz) chickpeas or 1 1/2 cup cooked, drained and rinsed
  • 1/2 avocado
  • small handful pepitas (pumpkin seeds)
  • mineral salt & fresh cracked pepper, to taste
  • handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette

  • 1/41/3 cup packed basil leaves
  • 34 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (about 1 medium lemon)
  • 23 teaspoons apple cider vinegar (wine, rice, sherry, or white balsamic ok too)
  • 1 small clove garlic, chopped
  • pinch of red pepper flakes
  • good pinch of mineral salt


Quinoa: In a medium saucepan, add quinoa and water/vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

Vinaigrette: Add all the ingredients to a small/personal food processor and blend until smooth and creamy. Alternately, you can chop the basil really well and mince the garlic, then simply mix all the ingredients together in a small container – or add the basil to the salad and mix the remaining vinaigrette ingredients together. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

Prep: If corn has husks, either remove them or pull away and tie (as in the pics above), and remove all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. If you like add a light of oil to the cut side of the peaches and zucchini before placing on the grill, I didn’t do this since I oiled the grill directly.

Grill: Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 – 5 minutes. I leave mine al dente.

Shuck & slice: Once done, remove the corn off the cob. Using a large, shallow, rimmed baking dish or pie dish, hold the corn by its top horizontally in the center, use a knife to gently but firmly cut the corn from the cob from top to bottom. Give the corn a 90 turn and repeat, until all the corn is removed. Slice zucchini into 1/4 – 1/2 inch slices. Slice peaches into 1/8 – 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Combine: Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, toss to combine. Add the dressing and mix again. Add mineral salt & fresh cracked pepper to taste.

Serve at room temperature or chilled. Enjoy as is or with a handful of arugula (this is especially good!).

Serves 4 generously

Store: Leftovers can be stored in the refrigerator for 5 days.


Change up the chickpeas with edamame.

Make this oil-free by simply squeezing a lemon or two over top the salad, just be sure to add plenty of chopped basil. A little mint would be great too.

Use farro or wheat berries in place of quinoa for variety.

I wanted to add sliced, or diced, red onion and forgot, feel free to add in about 1/2 red onion.