mediterranean ancient grain salad

Mediterranean Ancient Grain Salad

For this Mediterranean dish, use any one of the 6 recommended ancient grains. One serving of this salad will keep you under 350 calories.


  • 1 cup cooked of any, or a combination of the following grains: quinoa, farro, spelt, barley, bulgur, amaranth, millet or buckwheat
  • 1 eggplant
  • 3/4lb zucchini cut in 1/2″ cubes
  • 1 red pepper chopped, 4 garlic cloves diced.
  • Toss vegetables above with 4 tsp of olive oil and bake on baking sheets at 425 C for 25 minutes, stir half-way through
  • 3 Tbsp olive oil
  • 2 Tbsp of balsamic vinegar
  • 1 cup chickpeas or other legumes
  • 1 jalapeno pepper, seeded and diced
  • 1 orange, chopped
  • A few sprigs of fresh mint chopped


1. To cook grains, use 2:1 ratio of water to grain. Once boiling, reduce to simmer until all liquids are absorbed (15-20 minutes).
2. Whisk dressing ingredients together in a bowl.
3. Toss vegetables, grains, and optional ingredients as desired, in a large bowl.
4. Drizzle with dressing and toss again. Add salt and pepper to taste.


  • Adding the protein option makes the dish a complete meal!
  • For even more veggies, serve with mixed greens.


(Per Serving)

Nutritional Information for Ancient Grain Greek Salad