It’s 8:40pm and we just got the girls to bed. They need less and less sleep…and it’s both good and bad. On weekends and outings, awesome! On weeknights, it’s a crunch. Mark’s not wrong when he says that soon the girls will be putting us to bed. We are very committed to our sleep health, getting 7-8 hours a night for me and in the 8-9 hour range for Mark (no lie).
By the girls’ (new) bedtime, my brain is fairly fried. So just imagine the shock and awe I feel when my 6-year-old tells me what an “onomatopoeia” is. I just Googled it. She will soon require less sleep than me AND be wiser than me, too.
The later kiddo bedtimes also translate to less time for all things adulting and all things indulgent – everything from blogging to cleaning to watching cringe-worthy television. Last night we watched a debauchery-filled episode of Below Deck Sailing Yacht and it was a most enjoyable way to spend an hour, I must say.
I’ve been a bit of a slacker in the kitchen, too. I’d rather be outside soaking up every iota of summer…and honestly, I’ve been nothing short of uninspired. The girls are choosy, I’m short on time and creativity. At times, it seems futile to even attempt a meal and yet, I so firmly believe in the benefits of cooking, mealtime, and family togetherness at dinnertime.
So, I surge ahead and this past weekend, I spent a bit of time thinking about what I actually wanted to eat and decided to whip up something based on cravings alone; cue this dish. A no-cook summer meal that we all LOVED. Mark and I were in flavor heaven while Piper enjoyed drizzling the pesto vinaigrette over everything on her plate, and Shea tolerated (bordering on enjoying) almost every element of the meal. If that’s not a win, I don’t know what is!
I’ve been super into quinoa lately and burrata has been on my mind – haven’t had it in way too long! Peaches are in season and the almonds were a bit of crunch while the arugula finished off the color while adding a punch of nutrition. Honestly guys, I outdid myself with this one 😉 Enjoy!
- 2 (8 oz) microwavable packages quinoa* (~4 cups prepared)
- 4 (2 oz) barrata balls
- 2 peaches, pitted and thinly sliced
- 2 cups gently packed arugula
- 12 oz skinless rotisserie chicken, shredded
- 1/4 cup (1 oz) slivered almonds
- 1/2 cup prepared pesto
- 3 Tbsp red wine vinegar
- 1/4 tsp salt
- Microwave the quinoa and place ~1 cup into each of 4 bowls. Top each bowl with 1 burrata ball, 1/2 sliced peach, and 1/2 cup gently packed arugula.
- Next, whisk together pesto, vinegar, and salt in a small bowl until well-combined.
- Place rotisserie chicken in a small bowl and drizzle with 1/4 cup of the pesto vinaigrette; gently toss to coat and distribute chicken evenly among the 4 bowls.
- Sprinkle 1 tablespoon slivered almonds over each quinoa bowl and drizzle 2 tablespoons pesto vinaigrette over the top of each. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1 cup quinoa, 3 oz chicken, prepared as directed
Amount Per Serving: Calories: 697Total Fat: 37.0gCholesterol: 115mgSodium: 642mgCarbohydrates: 50.5gFiber: 8.3gSugar: 9.3gProtein: 46.8g
Loving what’s in season? Check out some of my FAVORITE peach and berry recipes!
- Crustless Blueberry Pie
- Strawberry-Avocado Chicken and Spinach Salad with Poppyseed Dressing
- Grilled Peach Salad with Basil, Mozzarella, and Prosciutto
- Blueberry Arugula Salad with Brown Rice
- Strawberry Pretzel Parfaits
- Summer Salad with Nectarines, Blueberries, and Chicken