Veggie & Grain Salad

Culinary Medicine with Dr. Lisa Ference, triple board-certified physician in Family, Lifestyle & Culinary Medicine. Mediterranean grain salad This is more of a template rather than a recipe. The exact amounts are not important. Use what you like or what you have. Mix in a big bowl and enjoy. Grain- approximately 3 cups cooked. Choose a grain. I used Farro in this recipe can also use quinoa, barley, or various rices. If you've never cooked quinoa before, please see my video on this separately. Protein- 1-2 can of chickpeas or choose another bean or legume of your liking. Variety of vegetables: Cucumber, one large or 2 to 3 small diced Cherry or grape tomatoes, approximately 1/2 cup cut in half Roasted red pepper in water 1/2-1 jar Diced Artichokes in water 1/2-1 can Cut into quarters 1 zucchini, diced 1 small can of sliced olives 1/4-1/2 cup of red onions, pickled onions, or any onions of your choice can also be added. I did not use them in this recipe in the video. I have a separate video on how to pickle red onions. Dressing- Greek or Mediterranean dressing of your liking yet watch the amount of fat, sugar, and calories. Can also water down hummus and use that as a dressing. When using commercially purchased dressings, I tend to water down with additional vinegar or brined from some of the vegetables that I use from jars or cans. this will reduce the calorie density. Use the dressing sparingly, just enough to coat things.