summer salad

By Jody

winter can use root veggies such as carrots , squash, broccoli
use cherry tomatoes instead of heirloom

Ingredients

• 7 cloves of garlic peeled and halved lengthwise
• 1 sweet pepper, sliced
• 1 tsp evoo
• salt and pepper
• SALAD
• 2 c water
• 1 tbsp. evoo
• 1 1/2 tsp salt
• 1 c red quinoa, rinsed
• 1 large heirloom tomato, cut into 1 inch pieces
• 1 1/2 c arugula
• 1 c pineapple chunks
• 3/4 c fresh or frozen peas
• 1/2 c sunflower kernals, toasted
• 2 tbsp. minced parsley
• DRESSING
• 2 tbsp. evoo
• 3 tbsp. balsamic vinegar
• 1 tsp honey
• 1 tsp grated lemon zest
• salt and pepper

Preparation

Step 1

preheat oven to 425 degrees. toss together garlic, sweet pepper, oil, salt and pepper. transfer to 15x10x1in baking pan. roast until dark golden brown about 15 minutes. transfer to bowl and set aside.
In small saucepan, bring water, oil, salt to a boil. stir in quinoa. reduce heat, simmer covered 15 minutes or until liquid is absorbed. remove from heat, let stand covered 5 minutes.
transfer quinoa to the large bowl. stir in remaining ingredients.
In small bowl, mix dressing ingredients until blended, pour over salad, gently toss to coat.