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Roasted Peppers, Heirloom Tomatoes and Arugula Salad with Israeli Couscous, Quinoa, Pineapple and Feta
MY ROOTS, MY RAMBLES19Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups peppers (roughly chopped, Red, Yellow, Orange)
- 15 whole garlic (pods)
- 2 cups heirloom tomatoes (halved, Red and Orange)
- 1 cup Israeli couscous
- 1/2 cup red quinoa (You can use regular quinoa too. I used this as it adds color and has more of a bite to it.)
- 1 cup pineapple (cubed)
- 1/2 cup feta cheese (cubed)
- 1 cup baby arugula
- 1/2 cup flat leaf parsley (roughly chopped)
- 1/2 cup toasted sunflower seeds (Use sliced almonds, pistachios even macadamias)
- 1 Tbsp. olive oil
- salt
- black pepper
- 1/4 cup Colavita Balsamic Vinegar of Modena (balsamic vinegar, 17 Ounce)
- 2 tsp. honey (good local)
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3/4 cup olive oil
- 1 tsp. lemon zest
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