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
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources