Use up those garden veggies....

Is your garden bursting at the seams with fresh veggies? This time of year is always my favorite. Nothing like a good garden harvest. Here is in the west, we can grow corn and cucumbers like nobody's business! Here is a hearty and flavorful said to put those veggies to good use.

Roasted Corn Garden Salad

4 cups arugula, washed and dried

1 cup cherry tomatoes, quartered (tri colored work well)

1 ½ cups roasted corn (place on cookie sheet, toss with olive oil and roast on low broil for 10-13 mintues, cool)

1 cup cucumbers, sliced thin

2 red bell pepper, diced

½ cup sliced red onion

1 cup tri colored quinoa, cooked according to package directions. Cool completely

2 large avocadoes, diced (optional)

Dressing:

4 ounces feta cheese, crumbled

1/3 cup unsweetened almond milk

¾ cup plain nonfat Greek Yogurt

2 tsp minced garlic

salt and pepper to taste

(mix together. Allow to chill for 1 hour before serving)

·      Place arugula in large serving bowl. 

·      Top with vegetables and quinoa

·      Add avocadoes (optional)

·      Pour dressing on right before serving. Toss well