Summer Salad by the Lake

TOTAL TIME: Prep: 35 min. Cook: 15 min. YIELD: 10 servings.

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

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

Directions

1. 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.

2. 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.

3. 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.

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