july Recipe

Grilled Peach + Fennel Quinoa Bowls with Miso-Tahini Dressing

Serves: 2 people
Time: 30 minutes

Gut-Friendly Benefits:

• Fennel: soothes digestion and reduces bloating

• Quinoa: high in fiber and gluten-free

• Peaches: great for digestion, rich in polyphenols

• Tahini + Miso: fermented and anti-inflammatory

• Greens + herbs: support detox and gut motility

Ingredients:

For the Bowl:

• ½ cup quinoa, rinsed

• 2 ripe peaches, halved and pitted

• 1 small fennel bulb, thinly sliced

• 2 cups arugula or mixed greens

• ¼ cup fresh mint, chopped

• ¼ cup chopped cucumber (optional)

• 1 tbsp olive oil

• Sea salt + cracked pepper

For the Miso-Tahini Dressing:

• 1 tbsp white miso paste

• 1½ tbsp tahini

• 1 tsp grated ginger

• 1 tbsp lemon juice

• ½ tbsp maple syrup or raw honey

• 2–3 tbsp warm water to thin

Instructions:

1. Cook the quinoa:
   Cook quinoa with 1 cup water. Bring to a boil, then cover and simmer ~15 minutes. Fluff with a fork and let cool slightly.

2. Grill the peaches:
   Heat a grill pan or skillet over medium heat. Brush peach halves lightly with olive oil and grill cut-side down for 2–3 minutes until charred and juicy.

3. Sauté fennel (optional):
   Toss sliced fennel in a little olive oil, salt, and pepper and sauté for 3–4 minutes until slightly golden and softened. Or keep it raw for crunch!

4. Make the dressing:
   In a small bowl, whisk together all dressing ingredients until smooth and creamy. Add water a bit at a time to reach your desired consistency.

5. Assemble the bowl:
   Divide greens between bowls. Top with quinoa, grilled peaches, fennel, cucumber (if using), and mint. Drizzle with dressing and add flaky sea salt to finish.

Optional Add-ons:

• Add grilled salmon, shrimp, or chickpeas for protein

• Sprinkle hemp seeds or toasted sunflower seeds for extra crunch

• Swap peaches for grilled nectarines or plums