Summer lunch poolside

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.