Sunday Night Dinner: Take 32

I was originally planning to make Roasted Squash for dinner, but turns out I'd had my squash too long. :( Oh well, I wasn't too disappointed and was happy to replace the squash with a grilled cheese sandwich. Mmm mmm mmm!!!

I'm sure roasted squash would have been very tasty, but I'm not sad I had to have the grilled cheese instead... 

I was already planning on making a salad tonight, but once the squash was out I opted to roast some brussels sprouts to have with the salad and grilled cheese. 

While things didn't go as I'd originally planned, tonight's dinner was absolutely a success. 

Grain Greek Salad

One of my go-to lunches (and favorite lunches in fact) is a Greek Salad grain mixture. You can use any grain you'd like - but I tend to prefer quinoa and have recently decided I liked the combination of quinoa and Israeli couscous. The vegetable chopping takes a little time, but I always make a BIG batch and get to enjoy the salad all week! It's so easy once it's made and I'm full for hours after eating it. 

Take a look at the salad making process and you'll be amazed at how simple AND delicious it is!

The Goods:

Quinoa

Israeli Couscous

Olive Oil

Balsamic Vinegar

Lemon

Salt

Cherry/Grape Tomatoes

Persian Cucumbers

Green Onions

Feta

Kalamata Olives

Cook the grains...

Israeli Couscous

And Quinoa for me!

Chop the Cucumbers

Chop the Green Onions

Chop the Tomatoes

Chop the Olives

(I ran out of Kalamata so used Green Queen ones too!)

Add the Feta! 

And the Quinoa.

And FINALLY the Israeli Couscous.

Toss it all together with fresh squeezed lemon juice, olive oil and balsamic vinegar.

Add a little salt for flavor if necessary. 

The finished product! 

This salad can be eaten alone, or enjoyed on a bed of mixed greens tossed in fresh lemon juice as I usually do!

Grab some spring mix.

Toss it with more fresh squeezed lemon juice.

And add the mixed grain salad on top!

Dig in and enjoy!!!

YUM!