Quinoa Couscous And Farro Salad With Summer Vegetables Recipes

SUMMER SALAD BY THE LAKE

I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 25

Summer Salad by the Lake image

Steps:

Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

15 garlic cloves, peeled and halved lengthwise
2 medium sweet peppers, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
SALAD:
2-1/2 cups water
1 tablespoon olive oil
1-1/2 teaspoons salt
1 cup uncooked pearl (Israeli) couscous
1/2 cup red quinoa, rinsed
2 large tomatoes, cut into 1-inch pieces
2 cups fresh arugula or baby spinach
1 cup cubed fresh pineapple
1/2 cup fresh shelled peas or frozen peas
1/2 cup crumbled feta cheese
1/2 cup sunflower kernels, toasted
1/4 cup minced fresh parsley
DRESSING:
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

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Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.

Quinoa Couscous And Farro Salad With Summer Vegetables Recipes

SUMMER SALAD BY THE LAKE

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