Multigrain Blend Mediterranean Salad
Ingredients:
- 1 3/4 quarts water
- 12 oz. couscous
- 4 oz. quinoa
- 8 oz. quick brown rice
- 2 c. sun-dried tomatoes, diced
- 2 c. kalamata olives, sliced
- 1 c. red onion, diced
- 6 oz. fresh spinach, julienne cut
- 4 tbsp. oregano, fresh, chopped
- 8 tbsp. mint, fresh, chopped
- 1 tbsp. garlic, fresh, minced
- 1/2 lb. feta cheese
- salt & pepper to taste
- 2 c. lemon vinaigrette (1:1 lemon juice/olive oil w/ garlic, salt & sugar to taste)
Directions:
- Bring 1 3/4 quarts water to a boil, stir in all of the quinoa, brown rice and couscous.
- Reduce to a simmer and cover for 10 minutes. Cool immediately on sheet pan or full hotel pan.
- Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously.
- Add garlic, then sugar and salt to taste.
- Add all remaining ingredients (except feta cheese) and mix well before adding vinaigrette (you may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled.
- Chill salad and garnish with feta cheese before serving.