Roasted red pepper and caramelized onion flatbread, with a protein packed tabbouleh salad were the perfect light summer lunch poolside. Paired well with the Vinho Verde Rose
Protein Packed Tabbouleh Salad
-
1 x 15oz. cans chick peas, drained and rinsed
-
1 1/2 cups cooked quinoa
-
1 cup cherry tomatoes, halved
-
1 cup minced fresh parsley
-
1/2 cup each minced fresh mint and green onions
-
1 small jar of marinated artichoke quarters, rinsed and drained
-
Vinaigrette:
-
1/4 cup lemon juice
-
2 tbsp. each red wine vinegar and olive oil
-
1/2 cup crumbled feta cheese
-
1/4 tsp. each ground cumin, salt and pepper
Mix all of the salad ingredients together in a bowl. Whish the vinaigrette together in a bowl. Pour over the salad and toss. Adjust seasoning to taste.
