Three Grain Greek Salad April 30, 2015 16:43

1/2 Cup Quinoa

1/2 Cup Pearled Barley

1/2 Cup Buckwheat

1 pkg (10 oz) Frozen Chopped Spinach, thawed and squeezed dry

1 1/2 Cups Grumbled Feta Cheese

1 Cup Grape Tomatoes, halved

3/4 Cup Black beans, rinsed and drained

1/2 Cup Chopped, Seeded, Peeled Cucumber

1/2 Cup Sliced Pepperoncini

1/2 Cup Greek Olives, pitted and halved

To cook Quinoa and Buckwheat:  Rinse quinoa and pressure quinoa and buckwheat on high for 3 minutes in pressure cooker with 2 cup watr.  Let pressure come down on its own.  Let cool. 

To cook barley:  Pressure on high for 20 minutes with 1 cup water in pressure cooker.  Allow pressure to drop on its own.  Let cool.

In a large bowl, combine all ingredients.  Pour 1/2 cup vinaigrette over the mixture and toss to coat.  Cover and refrigerate for at least one hour.  just before serving, drizzle remaining vinaigrette over salad; toss to coat.

 

Greek Vinaigrette:

1/2 Cup Red Wine Vinegar

3 Cloves Garlic, minced

1 tsp Dijon Mustard

1 tsp Dried Basil

1 tsp Dried Oregano

3 Tbsp Fresh Lemon Juice

3/4 Cup Olive Oil

Salt and Pepper to taste

Whisk together vinaigrette ingredients.