Minted Multigrain Salad

Minted Multigrain Salad

Recipe provided by the California Olive Committee.


  • prep
  • 4 servings

Ingredients

  • 1 1/2 cups cucumber, peeled, quartered and sliced

  • 1 cup cooked quinoa

  • 1 cup cooked medium bulgur

  • 1/2 cup cooked wheat berries

  • 1 cup Lindsay┬« Ripe Pitted Olives, cut into wedges

  • 1/2 cup feta cheese, crumbled

  • 2 tablespoons lemon juice

  • 1/4 cup mint, chopped

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon Kosher salt


Cooking Directions

  1. In a large mixing bowl, combine cucumbers, quinoa, bulgur, wheat berries, and olives.

  2. Gently toss in feta cheese, lemon juice, mint, cumin and salt.

  3. Cover and chill for 15 minutes before serving.

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