Summer Salad By The Lake

• 15 garlic cloves, peeled and halved lengthwise
• 2 medium sweet peppers, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 cups water
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt
• 1 cup uncooked pearl (Israeli) couscous
• 1/2 cup red quinoa, rinsed
• 2 large tomatoes, cut into 1-inch pieces
• 2 cups fresh arugula or baby spinach
• 1 cup cubed fresh pineapple
• 1/2 cup fresh shelled peas or frozen peas
• 1/2 cup crumbled feta cheese
• 1/2 cup sunflower kernels, toasted
• 1/4 cup minced fresh parsley
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 425u0b0. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.
2. Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
3. Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

garlic, sweet peppers, olive oil, salt, pepper, water, olive oil, salt, pearl, red quinoa, tomatoes, fresh arugula, pineapple, peas, feta cheese, sunflower kernels, fresh parsley, olive oil, balsamic vinegar, honey, lemon zest, salt, pepper

Taken from www.tasteofhome.com/recipes/summer-salad-by-the-lake/ (may not work)