Summer Veggie Salad

I made this mostly as instructed, with nut and cheese substitutions. I used Parmesan and lightly salted pistachios that I shelled and chopped. I also used a combo of sprouted quinoa, millet, and buckwheat for the grain. Everything about this recipe was fabulous. It would be a great stand alone vegetarian meal or, as we did, a side dish with a larger grilled dinner (burgers, in our case, but anything grilled).

Excellent I decreased the oil in both recipes and it still tasted delicious. I used Parmesan cheese and pecans instead Pine nuts and Manchego cheese.