My Favorite Summer Salad

So I'd been finding all these recipes for different variations on the watermelon and feta salad for summer. But it just seemed kind of boring. And I like to feel full after I eat, so I rummaged through my fridge and found some more fixins' and threw all my favourite things into a bowl for a summer salad. It has now been made many different ways, but the essentials remain the same.

The first time I made it, I boiled the beets instead of roasting them which didn't turn out as well, because everything turned red which doesn't scream appetizing to anyone. I also added cooled quinoa and white beans for protein which works great to enhance it's size. The most successful time I whipped this up was for my Uncle's potluck birthday party and everyone loved it.

Family Fave Summer Salad

2 beets

1 cup of quinoa (red or white)

1 quarter watermelon

Half of a cucumber

1 cup of marinated artichoke hearts

2 cups of blueberries

Half cup of chopped feta

3 tbsp. lemon juice

3 tbsp. red wine vinegar

1 tbsp. lemon pepper

3 tbsp olive oil

s & p

Preset the oven to 350. Chop raw beets into small diced cubes. You can do the same with sweet potatoes if you like as well. Toss in a bowl and pour over a little olive oil and salt and pepper. Place on a baking sheet and cook until soft (approx. 30 min). In a pot bring 2 cups of water to a boil. Add in a cup of quinoa and lower to medium heat. Cook until water is absorbed and remove from heat. While everything's cooking, chop watermelon, artichokes, cucumber, and feta and place in a large salad bowl. Throw in the blueberries and pour over the lemon juice, red wine vinegar, olive oil and lemon pepper. Remove the beets from the oven and cool in the fridge for about an hour before adding them to the salad. When the quinoa has been fluffed with a fork and cooled, mix into the salad. And voilà!

Delicious, and even better on the second day.

Enjoy!