Grains & Greens Salad

This salad’s character changes with your choice of olives, and I’ve tried and enjoyed a variety of them. If there is any salad left over, you can eat it cold, but the warm quinoa adds a touch of comfort and completion to this quick meal.

Serves 2

What You Need:

  • 1 cup water
  • 1/2 cup quinoa, rinsed
  • 1 head romaine lettuce, washed and chopped
  • 1/4 cup red cabbage or radicchio, chopped
  • 3 tablespoons pitted olives, sliced (about 12 olives)
  • 1 tablespoon seasoned rice vinegar
  • Salt and black pepper to taste

What You Do:

  1. In a small saucepan, bring the water to boil. Add the quinoa and simmer covered for 12 minutes. Turn off the heat and wait another 3 minutes before lifting the lid.
  2. In a large salad bowl, combine remaining ingredients and toss with the cooked quinoa.

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