As summer begins its slow retreat and the scent of fall tiptoes into the air, Labor Day weekend arrives like a final toast to the season of sun-soaked afternoons and backyard laughter. While this past week has brought its share of moody afternoon thunder showers—those dramatic bursts that roll in with a rumble and vanish just as quickly—the forecast ahead looks promising. The skies are expected to clear just in time for a well-earned celebration.
Labor Day is more than a long weekend. It’s a tribute to hard work, a chance to pause and reconnect, and—let’s be honest—a perfect excuse to fire up the grill, gather with loved ones, and savor the flavors of late summer.
Everyone at the table will love this easy Summer Quinoa Salad! It’s filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.
Summer Quinoa Salad
1 cup uncooked quinoa
2 cups water
2 peaches, pitted and sliced
1 cup grape tomatoes, halved
1 cup fresh sweet corn
1 large ripe avocado, pitted and sliced
½ small red onion, diced
½ cup crumbled feta cheese
½ cup chopped fresh basil
For the dressing:
¼ cup olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. champagne vinegar
1 tsp. honey
1 clove garlic, minced
Salt and pepper, to taste
First, make your quinoa. In a medium saucepan, bring quinoa and water to a boil. Cover with a lid, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl and let it cool while you make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. Set aside. Add the peaches, tomatoes, corn, avocado, onion, feta cheese, and basil to the large bowl of quinoa. Pour the dressing over the salad and gently toss to combine. Serve at room temp or cold.
–Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com