#tastefultextures

This cool Watermelon and Pecan Salad with Pepper Jelly Vinaigrette is great for summer. It tastes great with the crunchy toasted pecans and the sour pepper jelly vinaigrette. The watermelon is sweet. The flavors and textures work so well together that your guests will be impressed at any event.

Ingredients: 4 cups diced watermelon. 1 cup pecan halves, toasted. 4 cups mixed salad greens. 1/4 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons pepper jelly. 2 tablespoons red wine vinegar. Salt and black pepper to taste.

Instructions: Dice the watermelon and put it in a large bowl. Add the toasted pecan halves, mixed salad greens, crumbled feta cheese, red onion, and chopped fresh mint leaves. A second small bowl holds the vinaigrette. To make it, whisk the extra virgin olive oil, pepper jelly, and red wine vinegar together. To taste, add salt and black pepper. Pour the pepper jelly vinaigrette over the salad and gently toss everything together. You can put the Watermelon and Pecan Salad on a platter or in bowls for each person. If you want, you can add more mint leaves as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the healthy benefits of quinoa in this colorful and healthy vegetable bowl. This quinoa dish is full of different colored vegetables and has a great mix of tastes and textures.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 zucchini, sliced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. Salt and pepper to taste. 1/4 cup feta cheese, crumbled optional. 1 tablespoon fresh parsley, chopped.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 15 minutes, or until all the water is gone. Use a fork to fluff it up, then set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the zucchini and bell pepper. Cook until the vegetables are soft but still crisp. Add the spinach and cherry tomatoes and stir them in. Cook until the spinach wilts. Add pepper and salt to taste. Toss the cooked quinoa with the vegetable mixture in the pan to make sure it is well mixed. Add crumbled feta cheese and fresh parsley on top before serving if you want.

Prep Time: 15 minutes

Cook Time: 20 minutes