Summer is here and we are just chillin' on this gorgeous holiday weekend. I can't believe how cool and utterly perfect the chill in the air in Maryland is right now. We are normally in the high 90's and maybe even in the triple digits this time of year and the humidity is off the charts--like you could cut it with a butter knife but not this year--YAHOO!
For Sunday Supper we are sharing a group of recipes that are refreshing and cool--just like our weather at the moment. I made some quinoa salad this past week and this was our families favorite of the two fruit salads that I made. I like this one too because the dressing is light but the kids like this one because the dressing is creamy.
I hope you enjoy this easy and delicious salad. Feel free to experiment with a variety of fruit combinations. I made this again for the 4th and used cherries, blueberries , jicama and kiwi. I also changed the quinoa to a triple combination of red, white and black. I like a salad where the ingredients can be juggled based on what you have at home. This is one of those that allows you to use a variety of your favorite flavor combinations.
To find a slew of other COOL desserts, go to the end of this post.
Quinoa Fruit Salad #2 with a Creamy Yogurt DressingMakes about 4 cups of salad
1 cup of prepared (cooked) quinoa
3 cups of fruit: peeled, chopped or sliced
1/2 cup Greek Gods Honey Yogurt (this is the brand I use)
2-3 tablespoons Lemon Balsamic Vinegar (buy the good stuff)
pinch of salt (optional)
1. Prepare quinoa according to directions on the package. RINSE and rinse and then RINSE again. I rinse my quinoa about 4 times. I even let it sit on the table for a few minutes just to be sure that I get the bitter flavor washed away.
2. Dice, slice, peel, and cube the fruit of your choice. I used for this salad: kiwi, jicama matchsticks, peaches and raspberries.
3. In a small bowl whisk together yogurt and balsamic vinegar. The flavor of the balsamic can also be varied. I think that lemon and lime pair well with the quinoa.
4. In a medium bowl combine the dressing, quinoa and fruit. TOSS! Taste and adjust the dressing. I like ours to be light enough to see the fruit but my kids thought the opaque version of the dressing was better--LOL You decide.
5. Serve. Keep in refrigerator if not served right away.
Summer Chillin’ with My Sunday Supper Friends
- Camping Sangria from Simply Healthy Family
- Kid Friendly Pina Colada from Soni’s Food
- Mocha Madness Milkshake from Desserts Required
- Orange Papaya Smoothie from Basic ‘n Delicious
- Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
- Avocado Hummus Dip from Shockingly Delicious
- Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Homemade Bak Kwa (Grilled Chili Pork Jerkey) from Food Lust People Love
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cold Peanut Noodles from girlichef
- Greek Orzo Salad from Casa de Crews
- Korean Salad from Noshing With The Nolands
- Layered Salad from Delaware Girl Eats
- One-Hour Pretzel Bites from Mess Makes Food
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad from Simply Gourmet
- Risotto with Melon from Confessions of A Culinary Diva
- Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
- Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Tuna Tartare from Kimchi Mom
- Zucchini Lasagna from Nosh My Way
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Chocolate Pistacho Gelato from La Bella Vita Cucina
- Dairy Free Lemon Ice Cream from Healthy. Delicious.
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Strawberry Yum Ice Cream from Brunch with Joy
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
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Written by Sherron Watson