A "Taste" of Summer

Since we have had a "taste" of summer temperatures the last few days, I have been looking for some lighter options for dinner.  The heat really zaps my appetite, so I don't want to eat anything heavy, and I definitely don't want to use the oven!  The other week I talked about how I love quinoa because it is so versatile.  This recipe is perfect for those warm summer nights...be sure to make enough so that you have leftovers for lunch the next day!

Summer Quinoa Salad

Ingredients:

1 cup quinoa, rinsed

1-1 1/2 T balsamic vinegar

2 T olive oil

1 15 oz can chick peas, drained and rinsed

1/4 cup chopped mint

1/2 cup steamed carrots, chopped

1/2 cup cherry tomatoes, halved

1/2 cup steamed peas

1/4 cup toasted pine nuts

1 T lemon juice

2 cans albacore tuna, drained

2 T feta cheese

pepper, oregano, red pepper flakes, to taste

Directions:

Boil 1 1/4 cup water and add quinoa.  Turn heat to low and simmer for 12 minutes, covered.  Meanwhile, steam vegetables, and chop needed ingredients.   When quinoa is finished cooking, add chick peas, tomatoes, carrots, peas, pine nuts, tuna, lemon juice, feta, and mint.  Season with pepper, oregano, and red pepper flakes if desired.  Stir to combine and refrigerate for 1 hour.