Salad Ingredients: 3-4 plum tomatoes, seeded, diced
2 medium cucumbers, diced
1⁄2 red onion, finely chopped
1 bell pepper, seeded, diced
10 cups kalamata olives, roughly chopped
1⁄2 cup feta cheese, crumbled
1 cup garbanzo beans, rinsed and drained
2 cups cooked quinoa or whole-wheat couscous
Dressing: 2 tbsp Garlic Olive Oil
2 tbsp Red Wine Vinegar
2 tsp Sicilian Lemon Vinegar
2 tsp lemon zest
1 garlic clove, finely diced
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1⁄2 tsp salt (or more to taste)
1⁄4 tsp ground pepper
Quinoa is a nutrient-dense grain, which contains all 9 essential amino acids. It provides a good source of dietary fiber, is high in protein, and offers a good source of vitamins and minerals. Quinoa can be found in three varieties: red, black, and white – white being the most common.
Couscous is a type of small pasta made out of semolina flour. Couscous comes in several sizes and sometimes colors. Although lower in calories than quinoa, traditional couscous is often made from refined flour, which lacks nutrients, however, there are varieties made with whole wheat flour.
Directions In a small bowl, whisk together olive oil, vinegars, lemon zest, garlic, basil, oregano, salt, and pepper; set aside.
In a separate bowl, combine tomatoes, cucumbers, red onion, bell pepper, and kalamata olives. Add the vinaigrette and mix well. Add feta cheese, garbanzo beans, and quinoa and gently mix. Place on top of lettuce greens or eat on its own.