Greek Grilled Zucchini and Quinoa Salad
Prep: 15 minutes plus standing
Grill: 8 minutes • Serves: 4
1 medium zucchini, halved lengthwise
1 package (8 to 8.5 ounces) microwaveable quinoa & brown rice
1/3 cup chopped marinated olives and feta
1 bag (9.3 ounces) Greek Caesar chopped salad kit
PICS hummus and/or PICS pita chips for serving (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Place pepper and zucchini on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pepper and zucchini to cutting board; let stand 5 minutes.
2.Prepare quinoa & rice in microwave oven as label directs; spread on large plate and let stand 5 minutes. Coarsely chop pepper and zucchini.
3.In large bowl, arrange olives and feta, salad kit, pepper, zucchini and quinoa & rice; serve with hummus and/or pita chips, if desired. Makes about 6 cups.
Approximate nutritional values per serving (1-1/2 cups):
220 Calories, 8g Fat (3g Saturated), 14mg Cholesterol, 567mg Sodium,
29g Carbohydrates, 4g Fiber, 5g Sugars, 1g Added Sugars, 8g Protein
Chef Tip:
Serve salad topped with grilled chicken or shrimp skewers for added protein. Bell pepper and zucchini can be grilled, chopped and refrigerated up to 1 day in advance. Toss bagged salad into mix just before serving.