藜麥: 1杯， 水/蔬菜汁: 3/4杯， 桃子（熟但是有硬度的）: 2個， 整玉米: 2個， 西葫蘆: 2個， 聖女果: 1杯， 熟鷹嘴豆: 2/2cup， 牛油果: 1/2， 南瓜籽: 一小把， 鹽: 適量， 胡椒: 適量， 芝麻菜（可選擇）: 兩把， : ， 沙拉醬部分: ， 羅勒: 1/4-1/3cup， 初榨橄欖油: 3-4tbsp， 檸檬汁: 2tbsp/1隻， 蘋果醋: 2-3tsp， 蒜: 1瓣， 紅辣椒粉pepper flakes: 1撮， 鹽: 適量
1藜麥：取一中等平底燉鍋，將藜麥和水（蔬菜汁）加入。煮至沸騰，蓋蓋子，小火慢燉15分鐘。煮熟後離火，揭蓋並晾10分鐘用叉子攪拌軟。
2沙拉醬：提前一兩天將所有原料加入攪拌機攪拌均勻，並放入冰箱冷藏。
3Grill: 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.
4Shuck & 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.
5Combine: 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
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.