Place the arugula or greens in a medium bowl. Top with the quinoa, peaches, corn, tomatoes, cucumber, and avocado. Drizzle with basil vinaigrette and season with salt and pepper, to taste. Serve immediately.
Note-you won't use all of the basil vinaigrette for one bowl. Store leftover vinaigrette in a jar in the refrigerator for up to 5 days. When I cook the quinoa, I always cook extra so I can make the salad all week.