Quick and healthy meals are the secret to relaxing warm summer evenings. At the beginning of every week, LEVL health and wellness expert Liz Josefsberg makes a batch of quinoa and stores it in her refrigerator to use in meals throughout the week. It offers a healthy dose of protein (for a carb) and serves as a perfect side dish. One of Liz’s favorite uses for quinoa is to add it to her Mediterranean style salad. Since the protein is provided by the quinoa and beans, it is a perfect meal for a meatless Monday.

First, prepare 2 cups of dry quinoa.

Next, make your own favorite dressing or this Dijon Balsamic Dressing.

Assemble the salad and add a cup of cooked quinoa. Mixed lettuces add great flavor.

•2 cups arugula

•2 cups romaine hearts

•1 cup spinach

•1 – 15 ounce can garbanzo beans, drained

•⅓ cup roasted red bell pepper, drained and chopped

•⅓ cup pitted kalamata olives, sliced

•1/2 cup crumbled feta cheese

•¼ cup basil, thinly slivered

•1 cup halved grape tomatoes

•half avocado chopped

Need tips on making quinoa? This video has helpful instructions.