Greek Grain Salad
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4-6 servings
Ingredients
- 1 cup fonio, couscous, qunioa, or farro
- 2 cups chicken or vegetable broth
- 6 tablespoons extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 pint cherry or grape tomatoes, halved
- 2 Persian (or ½ English) cucumbers, diced
- 1 cup crumbled Feta cheese
- ½ cup chopped Kalamata olives
- ½ red onion, diced
- 236.59ml fonio, couscous, qunioa, or farro
- 473.18ml chicken or vegetable broth
- 76.68g extra virgin olive oil
- 59.15ml red wine vinegar
- 12.78g fresh lemon juice
- 1 clove garlic, minced
- 4.26g Dijon mustard
- 12.78g chopped fresh oregano (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 pint cherry or grape tomatoes, halved
- 2 Persian (or ½ English) cucumbers, diced
- 236.59ml crumbled Feta cheese
- 118.29ml chopped Kalamata olives
- 0.5 red onion, diced
Fonio, an ancient grain from Africa, can be fun to try in this recipe, but couscous, quinoa, or even farro are also delicious!
Preparation
STEP 1
In a small pot, combine fonio and vegetable broth. Cover, bring to a boil. Reduce heat to low and simmer for 1 minute. Turn off heat and keep covered for 4 minutes, remove lid, fluff with a fork. Set aside to cool.
STEP 2
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, mustard and oregano. Add salt and pepper to taste, set aside.
STEP 3
Add the cherry tomatoes, cucumber, feta cheese, olives and red onion to the fonio. Add dressing to fonio mix, toss to mix and serve!
Options
Add a cup of drained and rinsed garbanzo beans for even more protein and flavor!