Israeli Couscous, Quinoa Salad with Roasted Peppers, Heirloom Tomatoes and Arugula, Pineapple, and Feta is a hearty, healthy and wholesome salad that is a meal by itself for those cool summer breezes going into fall. The farmers market is still full of these luscious summer produce. I know, it’s fall already but it still feels like the end of summer in California. What’s that?!! I am in denial! Come on! Who wants summer to end?
The roasted peppers lend their smokiness to contrast the sweetness of the tomatoes and pineapple. The red quinoa has the bite and protein with the Israeli couscous adding the much-needed starch and texture. Rounding it off is the bitterness from the arugula and the salty creaminess of feta cheese. This is a keeper for those fall potlucks, end of summer campfires or just a light evening meal.
Shhh!!! Secret Ingredient: Roasted whole cloves of garlic whose spiciness clings to tongue and senses.
Variation for disbelievers:
Use fall’s produce of roasted root vegetables like carrots and beets, instead of the peppers. Toss in some roasted squash. Can you smell it now? Breathe in the scent of earth and enjoy the beautiful shades of red, yellow and orange of fall right in your kitchen. I like this season too. At least, I will, once the leaves change colors and the market bursts with the fall’s bounty.
Note: I made the Roasted Peppers, Heirloom Tomatoes and Arugula Salad with Israeli Couscous, Quinoa, Pineapple and Feta for the Teachers Appreciation Lunch at my son’s school, this summer and they went couscous (get it?!! he…he!) over it. Thank you all the efforts you put into your classes and students and for loving my salad so much.
Use Candied Spiced Pecans for a variation.