summer salad

By Jody

Ingredients

• 7 garlic cloves peeled and halved lengthwise
• 1 red pepper sliced
• 1 tbsp evoo
• pinch of salt and pepper
• Salad
• 1 1/2 c water
• 3/4 tsp salt
• 3/4 c red quinoa
• 1 large heirloom tomato, cut into 1 inch pieces
• 1 c fresh arugula
• 1 c cubed pineapple
• 1/2 c peas
• 1/4 c pine nuts or sunflower seeds, toasted
• 1/4 c fresh parsley, minced
• Dressing
• 2 tbsp evoo
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp grated lemon zest
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

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