Red quinoa is dressed with harissa, then tossed with roasted vegetables and served on a bed of baby arugula. Feta, olives and parsley add their savory touches to the mix, making this a sensational warm weather supper.

What you'll need:

½ cup red quinoa 1 medium summer squash 1 medium red bell pepper 1 cup cherry tomatoes 1 medium red onion 1 tablespoon plus 1 teaspoon harissa small bunch flat-leaf parsley 2½ ounces goat milk feta 6 whole green castelvetrano olives 3 cups baby arugula Olive oil Coarse salt

Equipment:

Small saucepan rimmed baking sheet skillet

Recipe Steps:

1. Cook quinoa

Place quinoa, ¾ cup plus 2 tablespoons water, and pinch salt into a small saucepan. Bring to a boil, then cover and reduce heat to low. Cook until grains are tender and water is absorbed, about 20 minutes. Remove pot from heat and let cool.

2. Prep vegetables

Meanwhile, preheat oven to 400ºF. Cut off stem end and halve red pepper lengthwise. Cut away and discard seeds and ribs. Cut pepper into 1-inch pieces. Cut off ends from yellow squash and discard. Halve lengthwise and cut into 1-inch pieces. Halve large cherry tomatoes.

  1. Roast vegetables

Place all vegetables on a rimmed baking sheet and toss with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread vegetables out in a single layer and roast until tender and lightly browned, about 25 minutes. Stir vegetables and roast until well browned in spots, about 5-10 minutes.

  1. Caramelize onions

While vegetables roast, peel and halve onion and slice it crossways into ½-inch slices. Heat 1 tablespoon oil and onion in a skillet over medium heat. Sauté, stirring often, until caramelized, about 15 minutes. Stir in a pinch of salt and remove pan from heat. Remove leaves from parsley stems, roughly chop leaves.

  1. Toss quinoa and vegetables

Transfer quinoa to bowl and mix with Harissa until well combined. Toss in roasted vegetables, caramelized onions, and parsley until evenly distributed. Season with salt to taste.

6. Finish dish

Pit olives and roughly chop. Crumble feta. Scatter olives and feta over quinoa. Serve quinoa over arugula. Enjoy!

Credit: At Home in the Whole Food Kitchen by Amy Chaplin, © 2014 by Amy Chaplin. Photographs © 2014 by Johnny Miller. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.www.roostbooks.com