1 large red bell pepper, halved through stem and seeded
1 medium zucchini, halved lengthwise
1 package (8.5 ounces) organic quinoa & brown rice
⅓ cup chopped Greek feta salad
1 bag (9.3 ounces) Greek Caesar salad kit
Hummus and pita chips for serving (optional)
1
Prepare outdoor grill for direct grilling over medium-high heat. Place pepper and zucchini on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pepper and zucchini to cutting board; let stand 5 minutes.
2
Prepare quinoa & rice in microwave oven as label directs; spread on large plate and let stand 5 minutes. Coarsely chop pepper and zucchini.
3
In large bowl, toss Greek feta salad, salad kit, pepper, zucchini and quinoa & rice; serve with hummus and pita chips, if desired. Makes about 6 cups.
Chef Tips:
Pump up the protein with grilled Mediterranean shrimp skewers. Bell pepper and zucchini can be grilled, chopped and refrigerated up to 1 day in advance. Toss bagged salad into mix just before serving.
Ingredients
1 large red bell pepper, halved through stem and seeded
1 medium zucchini, halved lengthwise
1 package (8.5 ounces) organic quinoa & brown rice
⅓ cup chopped Greek feta salad
1 bag (9.3 ounces) Greek Caesar salad kit
Hummus and pita chips for serving (optional)