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Greek Grain Salad with Dilled Feta Dressing

By: Rachael Perron from Kowalski's Market, finalist in the 2014 FMI Supermarket Chef Showdown
Greek Grain Salad with Dilled Feta Dressing
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Greek Grain Salad with Dilled Feta Dressing is an absolutely refreshing meal to enjoy in the middle of the day. This healthy salad recipe is packed with protein, due the addition of quinoa and yogurt. These ingredients make this salad more wholesome and filling without adding any extra inches to your waistline. Once you add in the flavorful dilled Feta dressing, you simply won't be able to refuse this dish! It's super easy to whip up, which makes this an excellent option if you don't like spending much effort in the kitchen.

Preparation Time4 min

Cooking Time20 min


  • 1 cup cooked red quinoa, cooled (whole grain/protein)
  • 1/2 cup cooked wheat berries, cooled (whole grain/protein)
  • 2 teaspoons Crisco 100% Extra Virgin Olive Oil
  • 4 teaspoons freshly squeezed lemon juice (approx.), divided
  • 1/2 teaspoon McCormick Gourmet Collection Mediterranean Oregano Leaves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly cracked black pepper (or more to taste), divided
  • 1/2 cup lowfat plain yogurt
  • 1 1/2 ounce French feta cheese, crumbled
  • 2 tablespoons snipped fresh dill
  • 1 teaspoon freshly grated lemon zest (approx.)
  • 1 cup rinsed and drained canned garbanzo beans
  • 1 cup halved grape tomatoes
  • 1 cup peeled, chopped cucumber
  • 6 dried apricot halves, finely diced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons chopped fresh Italian parsley
  • 4 small (4" diameter) whole wheat pita breads, cut into wedges


  1. In two small saucepans, separately cook quinoa and wheat berries according to package directions, omitting salt and fat (if called for).

  2. Move grains to a medium mixing bowl; toss with oil and half of the lemon juice. Season with oregano, half of the salt and half of the pepper; set aside to cool.

  3. In a small mixing bowl, whisk yogurt with cheese, dill, zest and remaining salt, pepper and lemon juice; set aside.

  4. In a large mixing or salad bowl, combine beans, tomatoes, cucumber, apricots, onions and parsley.

  5. Add quinoa mixture to bean and vegetable mixture; toss gently to combine.

  6. Divide salad among 4 serving dishes; serve each portion with an equal amount of dressing and pita wedges.

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