Set oven to broil on high. Combine corn, peach, ½ tbsp olive oil and a pinch of salt and pepper on baking sheet. Roast until charred in places, 8 to 10 minutes.

Meanwhile, combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to 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.

Whisk together tahini, lemon juice, just half the lemon zest, just half the tarragon, 2 tbsp warm water, ¼ tsp salt, and a pinch of pepper in medium bowl. Set aside.

Divide quinoa between bowls and top with charred peaches and corn. Drizzle with dressing and serve with avocado. Dig in!

You can also grill peaches for 4 to 6 minutes and corn on the cob for 12 to 15 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.