recipes, as requested

i had many inquiries about the recipes we used for our most recent garden dinner party. both of these salads are super delicious and perfect for the end of summer!

mango, coconut and edamame quinoa (adapted from this website)

2 cups uncooked quinoa (we used the mixed quinoa from trader joe's, but you can use any color/type)
2 fresh mangoes, diced
1/2 large red onion, diced
1-2 large red peppers, diced
1 small bunch cilantro, chopped
1 1/2 cups shredded, unsweetened coconut
1 1/2 cups golden raisins
2-3 cups edamame (we used thawed frozen edamame from trader joe's)
juice of 5-6 limes
4-5 tbsp balsamic vinegar

***
1. rinse quinoa well, cook as directed; let cool completely.

2. juice limes and wisk together with balsamic vinegar and a bit of salt.
3. add all other ingredients and toss.
4. enjoy!

green salad with pesto chicken (adapted from my sister's blog)

for the chicken: 

4-5 chicken breasts

1 cup pesto

1/4 cup seasoned rice vinegar

course salt

***

1. combine all items in a big plastic bag and smoosh around to evenly coat chicken.

2. marinate in the fridge for at least 4 hours or overnight.

3. grill until browned on both side.

for the dressing:

6 tbs pesto

4 tbs seasoned rice vinegar

4 tbs olive oil

pinch of salt

pinch of sugar, if desired

***

1. wisk together!

for the salad:

4 romaine hearts – chopped very small
~1-2 cups slivered toasted almonds
frozen peas - putting them in frozen makes the salad so cold and crispy
~1 cup crumbled Feta

***

1. combine in a large salad bowl.

2. add grilled chicken.

3. add dressing right before serving.

i've been eating left-overs all week and i'm officially obsessed with both of these recipes! i hope you enjoy them as much as i do. 

xoxo