Tuesday, August 30, 2011

Mediterranean Summer Grain Salad

It is time for a great grain recipe that helps clear out the fresh veggies from your garden.  It can take as little as 20 minutes to make or more if you use a variety of grains in your recipe.  Check out the previous blogs on the protein content of the grains and the nutrients they provide.  Let me know which grains you use and the results!!!





Mediterranean Summer Grain Salad Recipe
(Vegan if omit cheese)

4 1/2 c cooked amaranth, couscous, Israeli couscous, quinoa, or barley or combine them all
3/4 c cucumbers, 1/2” slices then quartered
3/4 c tomatoes, 1/2” cubes or halved cherry or grape
1/4 c feta, crumbled
1/3 c artichoke hearts, in brine rinsed then quartered or smaller
1/8 c toasted pine nuts
8 kalamata olives, cut into pieces
1 lemon, juiced
1 tsp lemon zest
2 tsp basil, fresh and chopped
1 T Sal y Pimienta avocado oil or olive oil
Pepper, fresh ground

Cook the grain according to package directions.  See bottom of recipe for basic directions.   Prepare the remaining ingredients while the grain is cooking.  Combine cucumbers, tomatoes, feta, artichoke hearts, pine nuts, olives, lemon juice, lemon zest and basil in a large bowl and lightly toss. 

After the grain is cooked, remove from heat, fluff and wait for it to cool for about 15 minutes.  Add to the prepared mixture and gently toss.  Drizzle the oil and crack fresh ground pepper and gently toss one last time.

Serve chilled.

Prep time: 15minutes
Cook time:  5-45 depending on grain choice
Serving size: 1 cup servings
Serves 6

Amaranth:  1 1/4 c water for 1/2-cup amaranth.  Combine in pot, bring to boil.  Simmer for about 20 min on low heat
Barley: 1 1/4 c water for 1/2-cup barley.  Boil water, add barley.  Simmer for 45 min on low heat.
Israeli couscous: 1 c water for 1/2 c Israeli couscous. Boil water, add couscous.  Simmer for 8-10 minutes on low heat
Couscous: 5/8 c water for 1/2 c couscous.  Boil water, add couscous.  Stir, cover and remove from heat.  Let stand for 5 minutes. 
Quinoa: 1 c water for 1/2 c quinoa.  Combine in pot, bring to a boil.  Simmer for about 15 minutes on low heat
All of them about double in size when cooked.
Mediterranean Summer Grain Salad Printable Recipe

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