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Summer Quinoa Salad with Sunbutter Sauce Recipe

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4 from 62 reviews

This vibrant Summer Quinoa Salad with Sunbutter Sauce is a refreshing, nutrient-packed meal perfect for warm-weather dining. Featuring fluffy quinoa, grilled chicken breast, juicy peaches, crisp cucumbers, and grape tomatoes, all tossed with fresh basil and crunchy seeds, then drizzled with a rich sunbutter sauce. It’s a balanced, colorful salad that combines wholesome ingredients and bold flavors, ideal for a healthy lunch or light dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Grains and Seeds

  • 1 cup quinoa (rinsed)
  • 4 tbsp sunflower seeds
  • 4 tbsp hemp seeds

Produce

  • 1/2 cup basil leaves (chopped)
  • 1 pint grape tomatoes (halved)
  • 2 medium peaches (pitted and diced)
  • 4 Persian cucumbers (diced)

Protein

  • 1 lb boneless skinless chicken breast

Other

  • 2 cups water or broth
  • 1 tbsp olive oil
  • 1/2 cup sunbutter sauce
  • Sea salt (to taste)
  • Cracked black pepper (to taste)

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly in a fine mesh sieve under cool running water to remove any bitterness. Transfer the rinsed quinoa into a small pot, add 2 cups of water or broth and a pinch of salt. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until all the liquid is absorbed, about 15 minutes.
  2. Add Basil to Quinoa: Once cooked, fluff the quinoa with a fork and gently toss in the chopped basil leaves to infuse fresh herbal notes.
  3. Grill the Chicken: Preheat a grill pan over high heat. Rub the chicken breasts with olive oil and season both sides with sea salt and cracked black pepper. Grill the chicken for 6-7 minutes per side or until an instant-read thermometer inserted into the thickest part reads 165°F. Remove from heat and allow the chicken to rest for 5 minutes before slicing into 1/2-inch strips against the grain.
  4. Assemble the Salad: Divide one-quarter of the cooked quinoa into each salad bowl. Top each portion with grape tomatoes, diced peaches, diced cucumbers, and grilled chicken slices. Sprinkle each salad with 1 tablespoon each of sunflower seeds and hemp seeds.
  5. Dress and Serve: Drizzle 2 tablespoons of sunbutter sauce over each salad for a creamy, nutty finish. Serve immediately for the freshest texture and flavors.

Notes

  • You can substitute water with vegetable or chicken broth for extra flavor in the quinoa.
  • Grilling chicken on an outdoor grill works great as an alternative to a grill pan.
  • Sunbutter sauce can be replaced with almond butter or peanut sauce if preferred.
  • For a vegetarian version, omit the chicken and add grilled tofu or chickpeas.
  • Make sure to rest the chicken after grilling to retain juiciness before slicing.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/summer-quinoa-salad-with-sunbutter-sauce-recipe/