Grilled Peach Quinoa Bowl with Pink Peppercorn Prosecco Vinaigrette

Ingredients

• Quinoa Bowl
• 2 cups Spinach - thinly sliced, plus more for garnish
• 1 cup Quinoa - cooked
• 2 Peaches - quartered and grilled
• 1/2 cup Sliced almonds - toasted
• 1/4 cup Sunflower seeds - toasted (salted or unsalted)
• 2 ounces Goat cheese
• 1 tablespoon Oil - for grilling the peaches
• Pink Peppercorn Prosecco Vinaigrette
• 3/4 cup Grapeseed oil
• 1/2 cup Prosecco
• 1/4 cup White balsamic vinegar
• 2 tablespoons Pepper jelly
• 1 teaspoon Dried parsley flakes
• 1 teaspoon Pink peppercorns
• 1/2 teaspoon Sea salt

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