Grilled Salmon With Cherry, Pineapple, Mango Salsa
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe
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
Instructions
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