Grain Salad with California Ripe Olives

grain olive salad
Serves: 
12

This simple little grain salad is an excellent accompaniment to grilled chicken or fish.

Ingredients

2 cups quinoa
1 cup amaranth
3 cups water
2 cups carrots, peeled
1 cup ripe olives, wedged
3 tbsp. chives, snipped
3 tbsp. dill, fresh
24 butterhead lettuce leaves

Honey Lemon Vinaigrette:
2 tbsp. honey
1⁄2 cup lemon juice, fresh
1⁄3 cup grapeseed oil
1 tsp. lemon zest
3⁄4 tsp salt
1⁄4 tsp. pepper
 

Steps

1. Rinse quinoa with cold water for several minutes. Cook quinoa and amaranth in large skillet until grains are toasted. Add water. Bring to boil; cover and simmer over med. heat 10 min. or until quinoa has popped. Cool.

2. Shave carrots into 2-in. lengths using vegetable peeler. Immerse in ice water. Chill for several hr. or until carrots curl. Drain. Gently combine grain mixture with carrots, olives, chives, dill, and Honey Lemon Vinaigrette (instructions below). Place individual portions in lettuce cups.

3. For Honey Lemon Vinaigrette: Whisk together all ingredients.
 

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources