Mediterranean Khorasan Salad

Total time: 3 hr

Active time: 1 hr

Serves: 12

Mediterranean khorasan is a vibrant salad with bright flavors from olive, capers, and balsamic vinegar. It is a worthy partner of meat entrees such as pot roast or the leading star of a meal..

Ingredients

4 ounces khorasan

4 ounces lentil

4 ounces quinoa

12 ounces cherry tomato

2 bunches spinach

3 tablespoons balsamic vinegar

If available:

2 zucchinis

1 onion

1 bulb garlic

4 teaspoons dried cranberry

4 pieces sun dried tomato

8 pieces pickled beet

6 artichokes

30 kalamata olives

2 tablespoons capers

Steps

  1. Put khorasan in pot. Fill water to double the height of khorasan. Cover and cook under low heat for two hours before the rest of the steps.

  2. Add lentil and equal volume of water to pot. Stir, cover and cook. Increase heat to medium.

  3. Cut onion into small pieces, about 1/2-cm or 1/5-inch. Add to pot and stir.

  4. Dice zucchinis into 1-cm or 1/3-inch blocks. Add to pot and stir.

  5. Add quinoa and equal volume of water to pot. Stir, cover and cook. Reduce heat to low.

  6. Get large serving bowl ready.

  7. Mince garlic. Put into serving bowl.

  8. Roughly chop dried cranberry, sun dried tomato, pickled beet, artichokes, kalamata olives, and capers. Add to serving bowl.

  9. Split cherry tomato into halves. Add to serving bowl.

  10. Wash and chop spinach. Spread evenly on top of all ingredients in serving bowl.

  11. Turn stove off. Pour content in pot onto spinach in serving bowl. Stir continuously from top to bottom to warm and soften spinach.

  12. Add balsamic vinegar in two to three batches. Stir after each batch.

  13. The salad is ready when everyone is at the table.