A wonderful fresh summer quinoa salad, loaded with chicken, sweet peaches, fresh basil, sun-dried tomatoes, tangy feta and tossed in a refreshing lemon-basil vinaigrette!
Labor day weekend is one month away. ohmyword. Where the heck did the time go! Slow down Summer, go away pumpkin and apples, keep shining Sun, watermelon, cold beer, and late nights. This also marks exactly 1 1/2 months until we leave..I’m not sure its quite hit me yet. I’m psyched. For sure..I love change, new adventures, and something new…I get bored doing the same thing in the same place for to, to long, but boy oh boy, this will be the biggest adjustment of all. The furthest Ive ever moved away was Maryland, and that’s only about 8-10 hours. This will be the start of a ‘new life’..I can’t wait to see where it takes us!
Military wives..if you could offer once piece of advice going in, what would it be!?
Speaking of keeping Summer around for much, much longer…this Summer Quinoa Salad is going to help do just that..make you feel like you’re eating a bowl of Summer! This healthy, light, refreshing, and flavorful salad is loaded with chicken, sweet peaches, fresh basil, tangy feta, sun-dried tomatoes, all tossed in red quinoa with a lemon-basil vinaigrette! There is so much going on, but all so perfect together.
I ate this warm the first time, and ate the leftovers cold, it was perfect both ways. I could make this ahead of time to bring to a BBQ in place of a typical pasta salad, potato salad, or broccoli salad! This Summer Quinoa Salad, has a wonderful dynamic of flavors and textures that make it great as lunch, dinner, or a side dish! With all the freshness going on here, you can’t really go wrong!
I hope you’re all enjoying your Summer..soak.it.up! The crisp Autumn air will be here before we know it!
A wonderful fresh summer quinoa salad, loaded with chicken, sweet peaches, fresh basil, sun-dried tomatoes, tangy feta and tossed in a refreshing lemon-basil vinaigrette!
Ingredients
- 1/2 cup red quinoa
- 1 cup cooked chicken, cubed or shredded
- 1 ripe peach, cubed
- 1/3 cup minced red onion
- 1/4 cup freshly crumbled feta
- 10 fresh basil leaves
- 1/4 cup chopped sun-dried tomatoes
- 2 Tablespoons olive oil
- 1 lemon, juiced
- 1 Tablespoon honey
- 3-4 basil leaves
- dash of salt and pepper
Directions
- To make the lemon-basil vinaigrette, whisk together the olive oil, lemon juice, honey, fresh basil, and salt and pepper. Set aside.
- Cook your quinoa according to package instructions. Transfer to a large bowl once cooked.
- Add the cooked chicken, peach, red onion, feta, fresh basil, and sun-dried tomatoes. Toss to mix.
- Give your vinaigrette one last whisk and pour it over your quinoa salad. Toss to fully coat and serve!
