Name: Summer Quinoa Salad with Sunbutter Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup quinoa (rinsed); 4 tbsp sunflower seeds; 4 tbsp hemp seeds; 1/2 cup basil leaves (chopped); 1 pint grape tomatoes (halved); 2 medium peaches (pitted and diced); 4 Persian cucumbers (diced); 1 lb boneless skinless chicken breast; 2 cups water or broth; 1 tbsp olive oil; 1/2 cup sunbutter sauce; Sea salt (to taste); Cracked black pepper (to taste)

Jump to Recipe·4 from 62 reviews

If you’re craving a dish that bursts with the vibrant flavors of summer and satisfies your hunger with wholesome ingredients, this Summer Quinoa Salad with Sunbutter Sauce Recipe is exactly what you need. It’s a delightful marriage of fluffy quinoa, juicy peaches, crisp cucumbers, and tender grilled chicken all brought together with a creamy, nutty sunbutter sauce that’s both unexpected and irresistible. Perfect for warm days when you want something fresh, nourishing, and packed with texture, this salad will quickly become your go-to for effortless yet impressive meals.

Ingredients You’ll Need

The image shows two parts: on the left, there is a clear glass bowl filled with three layers of cooked quinoa in white, red, and black colors, mixed with green leafy herbs, with a light wooden spoon resting inside. On the right side, there is a wooden board displaying chopped pieces of fresh peach with yellow flesh and red skin, placed in front of blurry chopped cucumber and tomato pieces in the background. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is simple, fresh, and plays a crucial role in creating a balanced medley of flavors, textures, and colors. Each component not only enhances the taste but also brings its unique personality to the dish, making the overall experience joyful and satisfying.

1 cup quinoa: The hearty and protein-rich base that soaks up all the flavors while keeping the salad light and fluffy.

2 cups water or broth: Used to cook the quinoa, broth adds an extra depth of flavor if you want to boost taste even more.
1/2 cup chopped basil leaves: Fresh and aromatic, basil adds a bright herbal note and beautiful green flecks throughout the salad.
1 lb boneless skinless chicken breast: Grilled to juicy perfection, this adds satisfying protein and a smoky char to the salad.

1 tbsp olive oil: Used to coat the chicken for grilling, olive oil helps keep it tender and adds richness.
1 pint grape tomatoes, halved: Sweet and tangy bursts that bring a pop of color and juiciness to every bite.
2 medium peaches, pitted and diced: Their natural sweetness complements the savory chicken and adds a soft, fresh texture.

4 Persian cucumbers, diced: Cool and crisp, they add a refreshing crunch that’s perfect for summer eating.
4 tbsp sunflower seeds: These nutty seeds provide delightful crunch and a subtle earthiness.
4 tbsp hemp seeds: Mild and slightly nutty, they boost the salad’s protein and offer a satisfying texture contrast.

1/2 cup sunbutter sauce: The star of the recipe! Creamy and rich, sunbutter sauce brings a unique, slightly sweet, and nutty flavor that ties everything together.
Sea salt and cracked black pepper: Essential for seasoning and elevating every ingredient’s natural flavor.

How to Make Summer Quinoa Salad with Sunbutter Sauce Recipe

The image shows a wooden cutting board on a white marbled surface with chopped ingredients arranged in three groups: bright red cherry tomatoes halved on the left, fresh green cucumbers cut into small cubes in the middle, and yellow peach pieces with red skin on the right. A sharp knife lies on the cutting board next to the peach pieces. A halved peach with visible pit sits at the bottom left corner of the board. In the top right corner, a clear glass bowl contains a mixture of black and white quinoa with chopped green herbs on top. A dark blue cloth is partly visible under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Quinoa

Begin by rinsing your quinoa under cool running water using a fine mesh sieve to remove any natural bitterness. Place the rinsed quinoa into a small pot and add 2 cups of water or broth, along with a pinch of salt. Bring it to a boil over high heat, then reduce the heat to medium-low, cover, and let it simmer. Cooking the quinoa until it absorbs all the liquid, about 15 minutes, results in tender, fluffy grains that carry flavors beautifully throughout the salad.

Step 2: Flavor the Quinoa

Once the quinoa is cooked, fluff it gently with a fork and immediately toss it with the chopped basil leaves. This step infuses the quinoa with an herbal freshness and a lovely pop of green color. The basil’s brightness will perfectly balance the rich sunbutter sauce you’ll add later.

Step 3: Grill the Chicken

While your quinoa is cooking, preheat a grill pan on high heat. Rub the chicken breasts with the olive oil, then season both sides generously with sea salt and cracked black pepper. Grill each side for 6 to 7 minutes, or until the chicken registers 165 degrees Fahrenheit in the thickest part. Rest the chicken for 5 minutes before slicing it thinly against the grain into half-inch slices. This ensures juicy, tender bites that beautifully complement the salad.

Step 4: Assemble the Salad

Now for the exciting part: layering all your fresh ingredients! Start by placing a quarter of the cooked, basil-tossed quinoa into a bowl. Add equal portions of grape tomatoes, diced peaches, cucumbers, and sliced grilled chicken on top. Sprinkle with one tablespoon each of sunflower seeds and hemp seeds for crunch. Finally, drizzle with two tablespoons of the luscious sunbutter sauce to bring everything together in a creamy, nutty embrace. Serve immediately for the freshest flavors.

How to Serve Summer Quinoa Salad with Sunbutter Sauce Recipe

Garnishes

To elevate your Summer Quinoa Salad with Sunbutter Sauce Recipe even further, consider fresh garnishes like extra basil leaves or a sprinkle of chopped fresh mint. A little lemon zest on top adds a zesty kick, and for those who love a bit of heat, a few red pepper flakes bring delightful warmth without overpowering the other flavors.

Side Dishes

This salad stands beautifully on its own for a light lunch, but if you want to pair it with something, think grilled asparagus or a simple crusty baguette. A chilled glass of crisp white wine or sparkling water with lemon complements the nutty sunbutter sauce and balances the sweetness of the peaches perfectly.

Creative Ways to Present

For a stunning presentation, you can layer this salad in mason jars for an easy grab-and-go option or create vibrant protein bowls by serving the salad over a bed of baby greens. Wrapped in large lettuce leaves, it also makes for fresh, hand-held wraps that are as fun as they are delicious.

Make Ahead and Storage

Storing Leftovers

Summer Quinoa Salad with Sunbutter Sauce Recipe can be prepped in advance and stored in airtight containers in the fridge for up to 3 days. Keep the sunbutter sauce separate until you’re ready to serve to preserve its fresh flavor and creamy texture.

Freezing

This salad is best enjoyed fresh since the fresh fruits and vegetables don’t freeze well. Freezing is not recommended for the Summer Quinoa Salad with Sunbutter Sauce Recipe, especially because of the delicate sunbutter sauce and crisp produce.

Reheating

If you’d like to enjoy the salad warm, reheat the quinoa and grilled chicken gently in the microwave or on the stove, then mix with fresh produce and drizzle with sunbutter sauce right before serving. Avoid reheating the entire salad with fresh veggies and sauce to keep textures and flavors optimal.

FAQs

Can I use a different protein instead of chicken?

Absolutely! This salad is very versatile. You can swap grilled chicken for shrimp, tofu, or even roasted chickpeas for a vegetarian twist. All options pair wonderfully with the sunbutter sauce.

What is sunbutter sauce made from?

Sunbutter sauce is a creamy, nut-free spread made from roasted sunflower seeds. It has a rich, slightly sweet, and nutty flavor that’s perfect for salads and dips, especially for those with nut allergies.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free which makes this Summer Quinoa Salad with Sunbutter Sauce Recipe a great choice for anyone avoiding gluten in their diet.

Can I prepare this salad vegan?

To make it vegan, simply substitute the chicken with grilled tofu or tempeh and ensure the sunbutter sauce contains no dairy ingredients. The rest of the ingredients are plant-based and perfect for a vegan meal.

How long does it take to make this salad?

This recipe takes around 25 minutes from start to finish, making it a quick and easy option for busy weekdays or relaxed weekend meals alike.

Final Thoughts

I can’t recommend this Summer Quinoa Salad with Sunbutter Sauce Recipe enough for your next meal. It’s fresh, vibrant, and packed with flavors that celebrate summer’s best produce while providing a wholesome, satisfying bite in every forkful. Give it a try and watch it quickly become a beloved classic in your kitchen, perfect for sharing with family and friends on sunny days.