Sorry for the lapse in posts! I really have no excuse except that August was full of trips, saying goodbye to friends before they left for school, and getting ready for classes. Now that school has started, I've been busy with classes and work. 
I made this salad during the summer with my friend Marisol. While I was initially skeptical of the combination of peaches and quinoa, the sweet and savory truly make the salad quite delicious. 

Sometimes there is nothing better than a good chicken salad. With so many different variations out there, it is hard to wrong. After trying out a couple of different recipes, I took my favorite parts from each and made one of my own. This is an easy salad to make on a ISunday and keep it in the fridge for a healthy lunch option during the week. 
For the chicken, you can use canned, grilled, or boiled - it really just depends on your preference. I prefer to use leftover chicken that has been grilled with a little lemon and tarragon. As for the vegetables, I use Trader Joe's Healthy 8 chopped veggie mix as it's easier and cheaper than buying each vegetable individually. I used to loath the idea of mixing fruit with savory but, in this case, the cranberries add another layer to the flavor of the salad. Hope you enjoy!

With summer officially here, meals that require little time standing in front of a hot stove and more time outside enjoying the weather are a must. This recipe for Mediterranean couscous salad is one such recipe. It can be prepared ahead of time and left to chill, which makes it a great dish for a low maintenance meal. Couscous is really a great base for many different additions due to its versatility; you can serve it cold, room temperature, or hot. You can make an Italian variation by serving it with olive oil, parmesan, and chopped flat-leaf parsley or like I did, a Mediterranean blend that will be sure to please.