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Multigrain Blend Mediterranean Salad


  • 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)


  1. Bring 1 3/4 quarts water to a boil, stir in all of the quinoa, brown rice and couscous.
  2. Reduce to a simmer and cover for 10 minutes. Cool immediately on sheet pan or full hotel pan.
  3. Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously.
  4. Add garlic, then sugar and salt to taste.
  5. 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.
  6. Chill salad and garnish with feta cheese before serving.

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