Step 1

Make the basil vinaigrette and set it aside. You can make this the night before too.

Step 2

Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.

Step 3

Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!

Step 4

Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!

Step 5

Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.