Meatless Mondays  |  Posted 05.30.17

Greek Super Grains Salad

Greek Super Grains Salad

Get back into healthy eating with this Greek super grains salad, filled with loads of fresh veggies, quinoa, millet, and buckwheat

Serving: 6-8


  • 1 cup Mixed Quinoa, Millet and Buckwheat
  • 2 cups Water
  • Salt, to taste
  • 3 Vine Ripe Tomatoes, seeded and chopped
  • 1 Red Onion, diced
  • 2 small Seedless Cucumbers, diced
  • 1 Red Bell Pepper, seeded and diced
  • 1 Green Bell Pepper, seeded and diced
  • 1 Yellow Bell Pepper, seeded and diced
  • 1 14oz can Black Olives, drained and sliced
  • 1/2 lb Feta, crumbled
  • 1/2 cup Olive Oil
  • 6 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano


  1. Rinse the grains thoroughly and then drain and place in a medium pot with the water and a few pinches of salt. Bring to a boil and then lower the heat, simmering, covered, for 15-20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork.
  2. Meanwhile, chop the vegetables and toss them together in a large bowl with the olives and feta. Add the cooked grains to the bowl.
  3. To make the dressing, whisk together the olive oil, vinegar, oregano, and salt, to taste. Toss with the grain mixture.
  4. Serve with pita chips.

Source: Eats Well with Others