Couscous and Red Quinoa Garden Salad

Quinoa and couscous make delicious bases for salads of all sorts. When it's garden season, I throw whatever is ready for harvest into chilled quinoa and couscous and mix it all together. I dress it lightly with balsamic and olive oil or the delicious vegan French dressing referenced here in this blog. So delightful!

Ingredients:

1 cup cooked quinoa, chilled
1 cup cooked couscous, chilled
**or 1/2 cup each quinoa and couscous depending on side of salad**

Fruit:
strawberries, mango, peaches

Fresh, raw veggies:
kale
red onion
salad greens
tomatoes
yellow, orange or red sweet bell pepper
cilantro
basil, ripped

Trimmings:
blanched almonds, or
Marcona almonds
raw sunflower seeds
raw pepitas
feta cheese, or
goat cheese

optional: black beans

Enjoy!

Simply Delicious Vegan French Dressing

2 cups chopped tomatoes
1 cup raw cashews or raw sunflowers (or mixture of both)
2/3 cup lemon (or less)
1/4 cup tamari soy, namu shoyu, braggs
1 cup olive oil
2 - 4 tbsp agave
2 tbs basil
3 coves garlic
1 teaspoon oregano
Water