Watermelon Quinoa Summer Salad

Ingredients

1 ½ cups quinoa, rinsed

½ tsp sea salt

¼ cup diced red onion

½ cup extra-virgin olive oil

1 green bell pepper, diced

¼ cup red wine vinegar

2 tablespoons capers

1 garlic clove minced

2 cups diced watermelon

1, 15-oz can black beans/adzuki beans, drained

1 cup halved grape tomatoes

1 small cucumber, diced

1 cup crumbled feta cheese

½ cup chopped curly parsley

¼ cup chopped dill

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Directions

1. In a large pot, combine quinoa and 3 cups water. Bring to a boil, reduce heat and simmer until finished, about 20 minutes. Season with sea salt and let sit for 5 minutes. Drain and cool.

2. In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to quinoa and toss. Add watermelon, beans, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken. Barley can be successfully substituted for the quinoa.

Also in Sides & Salads