Summer Harvest Bowls

Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. Add olives, pecans, and a pinch of salt and pepper. Fluff with fork and set aside. (4-servings: use 2 cups water)

Meanwhile, light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Brush corn, cut sides of peach, and cut sides of avocado with 2 tbsp olive oil and sprinkle with salt and pepper. Place peach and avocado on grill, cut sides down, and cook, undisturbed, until golden brown, 3 to 4 minutes. Place corn cobs on grill and cook, rotating occasionally, until kernels begin to brown, 12 to 15 minutes. Set aside to cool slightly. (4-servings: use ¼ cup olive oil) (TIP: You can also roast the corn at 425°F for 25 to 30 minutes and serve the peach and avocado raw.)

Whisk together tahini, lemon juice, just half the lemon zest, tarragon, 2 tbsp warm water, ¼ tsp salt, and a pinch of pepper in large bowl. Stand corn cobs on end in baking sheet. Using sharp knife angled slightly towards cob, carefully cut kernels off cob and add to bowl with dressing. Thinly slice grilled peach, add to bowl with dressing, and toss to combine. (4-servings: use ¼ cup water, ½ tsp salt)

Divide quinoa between bowls and top with tarragon-grilled peach salad. Scoop grilled avocado flesh from skin in one piece and set on top of summer harvest bowls. Dig in!