one of my favorite things to do in the summer with my farmers market finds is to grill it up and make a salad out of it. i find myself eating these salads for days on end without getting tired of them. the mix for this sunday consisted of squash, onion, purple/white carrots (which i am NOT a fan of) and  portabella mushrooms. it was refreshing and light, making up for all the crap i ate this weekend, and paired perfectly with friday night’s leftover chardonnay and the august vogue.

summer vegetable and quinoa salad

any mixture of vegetables available

juice of one lime

2 tbsp olive oil

1-2 tsp  sriracha sauce

1 tsp cumin

salt to taste

healthy amount of cilantro

feta to top

3/4-1 cup cooked quinoa

grill vegetables to desired temperature, remove from grill and chop into smaller pieces, place into large bowl. combine lime juice, olive oil, sriracha, cumin and salt with a small wisk. pour lime juice mixture over vegetables (you may not need the entire amount) and add cooked quinoa. stir lightly and top with chopped cilantro and feta.