By Dane Feldman
Photo by Dane Feldman.
End of summer barbecues are nearing and it is almost certain that by the time Labor Day rolls around you will be completely sick of all generic party salads (and even some of mine from the unofficial salad series). Even kale salad is starting to become predictable. So, stick to something just as easy to make, but ditch the lettuce. This quinoa salad is a take on Israeli couscous salad, but uses summer vegetables like heirloom tomatoes.
What you’ll need:
2 cups tricolor quinoa, cooked and drained
1 dozen heirloom cherry tomatoes, quartered
Green part of 2 scallions, sliced
2 cucumbers, chopped
1 scallop squash, cubed
1/4 cup sweet hot peppers, chopped
1/8 cup kalamata olives, sliced
1/8 cup spicy green olives, sliced
1/2 cup white balsamic dressing
Mix all of the vegetables together in a bowl and add the quinoa. Stir and pour in the dressing.
Let marinate for 1 hour. Then, garnish with sprigs of mint to serve.