Mediterranean Special Recipe

Prepare grains

If you don’t already have cooked quinoa or couscous, cook according to package instructions. For quinoa: rinse 1 cup dry quinoa, combine with 2 cups water, bring to a boil, reduce to simmer 15 minutes, then fluff and cool. Use 2 cups cooked in the recipe.

Place 2 cups of cooked quinoa (or couscous) into a large mixing bowl or divide between two serving bowls as the base.

Prepare vegetables: halve 1 cup cherry tomatoes, dice 1 cup seeded cucumber, thinly slice 1/4 cup red onion, and drain and julienne 1/2 cup roasted red peppers. Add all to the bowl with the grain.

Add 1 cup halved Kalamata olives, 2 cups baby spinach or mixed greens, 1/4 cup chopped parsley, and 2 tbsp chopped mint (if using). Toss gently to combine.

Sprinkle 1/2 cup crumbled feta and 2 tsp toasted pine nuts over the top; reserve some for garnish.

Make the marinade: whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a shallow dish.

Add 2 chicken breasts (about 6 oz each) to the marinade and turn to coat. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Heat a grill pan or skillet over medium-high heat. Brush or spray with a little oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear.

Remove chicken and let rest 5 minutes, then slice thinly across the grain and set aside.

Whisk together 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp honey (if using) in a small bowl or jar. Taste and adjust salt, pepper or lemon as needed.

If using a jar, secure lid and shake vigorously until emulsified. Otherwise whisk until combined.

Pour about half the dressing over the assembled grain and vegetable mixture and toss gently to coat. Reserve remaining dressing to drizzle over plated bowls.

Divide the dressed quinoa and vegetables between two bowls (or keep in a large serving bowl). Arrange sliced grilled chicken on top of each bowl if using protein.

Finish with additional crumbled feta, chopped parsley, a sprinkle of toasted pine nuts, and an extra drizzle of vinaigrette to taste.

Serve immediately at room temperature or chilled. Leftovers: store dressing separately and keep salad covered in the refrigerator for up to 3 days; add dressing and nuts just before serving.