In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and nuts. Toss to combine, then drizzle with half the dressing and toss again.

In his third series, Chef Kevin Belton dishes up his twist on some of the city’s best-tasting food booth favorites from Breakfast Jambalaya to a Shrimp and Crab Burger. National funding for ...