Ingredients

The following ingredients have 3 Servings
  • ⅓ cup cooked quinoa
  • 1 to 2 tablespoons unsalted butter
  • kosher salt and pepper
  • 1 cup cherry tomatoes, (halved)
  • 2 beefsteak or heirloom tomatoes, (chopped)
  • 3 peaches, (sliced)
  • 3 ears of corn, (kernels cut off)
  • 3 tablespoons freshly chopped chives
  • 1 cup tightly packed basil leaves
  • 1 garlic clove, (minced)
  • 1 tablespoon lemon juice
  • ½ tablespoon apple cider vinegar
  • big pinch of kosher salt and pepper
  • ⅓ cup extra virgin olive oil

Instruction

  • Make the basil vinaigrette and set it aside. You can make this the night before too.
  • Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.
  • Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!
  • Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!