Tomato Feta Summer Couscous Salad

 from Mels Kitchen Cafe

This is good made with Quinoa as well and much more filling if making for a main dish. Has a sharper flavor due to the onions, feta, and vinegar. But grape/cherry tomatoes do a great job of softening and sweetening it. Great for a summer lunch. Can make a day ahead as well.

*Serves 8 as a side

INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese

DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Quinoa Salad with Black Beans, Avocado, & Cumin-lime Dressing

Notes: I usually 1 1/2 or double the quinoa and water part to make it go a little farther. Good day of or as leftovers. 

from Eating-for-England

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4

Ingredients

• 1 cup dry quinoa, rinsed (usually cook more)
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks (optional)
• handful cherry tomatoes, quartered
• 1/2 red onion, diced (usually just use a yellow)
• 1 small clove garlic, minced (optional)
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold pop