Greek Super Grains Salad
Rinse the grains thoroughly and then drain and place in a medium pot with the water and a few pinches of salt. Bring to a boil and then lower the heat, simmering, covered, for 15-20 minutes. Remove…
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 1 cup mixed quinoa, millet, and buckwheat
- 2 cups water
- to taste salt
- 3 vine ripe tomatoes, seeded and chopped
- 1 red onion, diced
- 2 small seedless cucumbers, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 (14 oz) can black olives, drained and sliced
- ½ lb feta, crumbled
- ½ cup olive oil
- 6 tbsp. red wine vinegar
- 1 tsp. dried oregano
- 12 oz For the pita chips
- mini pitas, quartered
- olive oil, for brushing
- sea salt, for sprinkling
Method
- Rinse the grains thoroughly and then drain and place in a medium pot with the water and a few pinches of salt. Bring to a boil and then lower the heat, simmering, covered, for 15-20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork.
- Meanwhile, chop the vegetables and toss them together in a large bowl with the olives and feta. Add the cooked grains to the bowl.
- To make the dressing, whisk together the olive oil, vinegar, oregano, and salt, to taste. Toss with the grain mixture.
- For the pita chips, heat oven to 375F. Spread the pitas on a parchment-lined baking sheet. Brush with the olive oil and sprinkle with salt. Bake for 12-15 minutes or until crispy.
