Summer Salad by the Lake

Ingredients

• 15 garlic cloves, peeled and halved lengthwise
• 2 medium sweet peppers, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  SALAD:
  
• 2-1/2 cups water
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt
• 1 cup uncooked pearl (Israeli) couscous
• 1/2 cup red quinoa, rinsed
• 2 large tomatoes, cut into 1-inch pieces
• 2 cups fresh arugula or baby spinach
• 1 cup cubed fresh pineapple
• 1/2 cup fresh shelled peas or frozen peas
• 1/2 cup crumbled feta cheese
• 1/2 cup sunflower kernels, toasted
• 1/4 cup minced fresh parsley
• 
  DRESSING:
  
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper