I don’t know about you, but once the excitement of the 4th is over – the summer begins in earnest. Here in Atlanta, we have muggy, hot and humid days relieved by muggy hot and humid showers. (This year has had way, way too many showers.) Don’t get me wrong, the weather here suits me just fine. Am I crazy? Nope – just love the smell and feel of the humidity instead of being cold or dry. Think of what it does for your hair and nails and skin… There’s a reason why we are called Georgia peaches:) Okay, sometimes it can make us feel like peach pie. Chopped and sliced and baked and hot. But mostly, its green and lush outside and in the evening with a really frosty glass, its perfect. 

Which brings me to this weeks meatless dish. On nights when all I want to do is grab that glass and sit under a fan, this is the perfect dish to serve. Run by your favorite bakery, and grab a loaf of good rustic whole grain bread and you have dinner. (Or better yet, knock a few slices out of your freezer!) A drippy, wet, cold slice of watermelon makes the perfect dessert.

No Cook Mediterranean Quinoa Salad

3/4 Cup Quinoa, Prepared as Directed on Box

1/2 Cup Pitted Kalamata Olives, Chopped

1/4 Cup Capers, Drained

1/2 Cup Chopped Sundried Tomatoes

2 Roasted Red Peppers, Chopped

1 Cup Chopped Artichoke Hearts

1 Cup Garbanzo Beans

1 Jalepeno, Minced

1/4 Cup Minced Red Onion

2 TB Chopped Chives

1/2 Cup Chopped Dill

1 Recipe Mediterranean Dressing*

In a large bowl, toss the ingredients together with the Dressing.

Mediterranean Dressing*

2 Anchovies

1/4 Cup EVOO

2 TB Red Vinegar

2 TB Dill

2 Cloves Garlic

Sea Salt and Freshly Ground Black Pepper

Place the ingredients in a blender and puree until smooth.