Guest blogger, Jenné Claiborne, founder of the Nourishing Vegan is a board certified (American Association of Drugless Practitioners) holistic health coach and graduate of the Institute for Integrative Nutrition in New York. Jenné educates her clients on the many benefits of a vegan diet, and helps them prepare delicious home cooked vegan meals! Check out her online food blog: Sweet Potato Soul.
Balsamic Grilled Peaches
Peaches are one of summer’s most delicious and versatile culinary offerings. A juicy peach is a terrific snack, a tasty addition to a morning smoothie, a must in summer desserts, and the perfect addition to many savory dishes! The juicy sweetness of a peach pairs well with everything from exotic spices to simple pilafs. On top of all that yumminess, they’re quite healthy. Peaches are a good source of vitamin C, vitamin A and potassium. Lucky for us, peaches are in season all summer long!
One of my favorite ways to use peaches is on the grill. The high heat caramelizes the sugars, and seals the sweetness and juices inside. Grilled peaches are fantastic with other grilled fruit (like pineapple and watermelon), on skewers with tofu and veggies, and added to a summer pilaf. Check out my recipe for Balsamic Grilled Peaches with Quinoa and Corn (another favorite summer staple).
Balsamic Grilled Peaches with Quinoa
(You’ll need a grill, or grill pan. If you don’t have one, you could try roasting the peaches instead. Serves 2)
2 peaches (perfectly ripe, meaning not too soft, but little firmness is good) sliced 1/2 inch thick
1 tomato, sliced 1/2 inch thick
1/3 cup Balsamic Vinegar
1 tbsp adobo sauce (from can of chipotle peppers) or 1 tsp chipotle powder
1 tbsp minced ginger
2 tbsp olive oil
1 1/2 cups of cooked quinoa
1/2 cup diced red onion
2 cloves of garlic, minced
1 tbsp jalepeño pepper, minced
1/2 to 1 cup fresh corn, sliced off the cob
½ tsp sea salt
2 cups washed baby spinach (or another leafy green)
In a small mixing bowl, add the vinegar, chipotle, ginger, and olive oil. Stir to combine, then add sliced tomato and peaches. Make sure all of the peaches and tomato are coated in the marinade. Do this before you’ve cooked your quinoa, or have prepared the vegetables. Place in refrigerator until ready to use.
In a medium pan saute onion and garlic in olive oil for about 5 minutes on medium heat, add jalepeño, corn and sea salt. Continue to saute until onions are translucent.
While you are sauteing the onions and garlic, ready the grill pan by heating it to high heat.
Add the quinoa to the sauteing vegetables, and stir together on low heat. Season to taste with more sea salt.
Add peaches and tomatoes to hot grill, and pour the rest of the marinade over quinoa and veggies. Grill fruit for 2-5 minutes each side (this may depend on the type of grill you use, so after a few minutes check for grill marks).
Serve quinoa over spinach, and top with the grilled peaches and tomatoes.