Grilled Peach and Corn Quinoa Bowl


Grilled Peach and Corn Quinoa Bowl

By The Sculpt Society

This recipe is peak summer salad. Perfect for sunny days eating outside on your porch, your stoop, or for picnics, this nutritious and tasty bowl blends the foods we start craving as soon as temps rise. For starters—peaches! It’s stone fruit season, and while they’re delicious on their own, it is grilling season, after all. Grilling peaches gives them a smoky, caramelized flavor that works well in both savory and sweet recipes. And our runner-up pick? It’s corn! Corn + peaches = the sweetest pairing for long, lazy summer evenings spent outside. Pick up your favorite seltzer, grill something delicious for the main course, and maybe grab some vanilla ice cream for the leftover peaches, and you’ve got yourself a dinner party.

Grilled Peach and Corn Quinoa Bowl


  • Peaches
  • Corn
  • Arugula
  • Cooked quinoa
  • Tomatoes
  • Burrata cheese
  • Mint or basil leaves
  • White balsamic vinegar
  • Dijon mustard
  • Olive oil
  • Salt and pepper to taste


  • Season with the peaches and corn with olive oil, salt and pepper
  • Grill the peaches and corn. The peaches will only take 1-2 minutes on each side before grill marks appear. Grill the corn for about 5-7 minutes.
  • Combine all salad ingredients into your serving bowl: corn (removed from the cob), quinoa, tomatoes, arugula, burrata cheese, and mint/basil leaves.
  • Make the salad dressing by combining vinegar, olive oil, dijon mustard, salt and pepper in a bowl and whisking. 
  • Drizzle the vinaigrette on the salad and toss to combine. Add the grilled peaches and enjoy! 

Grilled Peach and Corn Quinoa Bowl

Grilled Peach and Corn Quinoa Bowl

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