Grain Salad with California Ripe Olives

grain olive salad

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


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


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.

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