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.
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.