What's for Dinner: Lemony Harvest Grains with summer veggies, chickpeas and feta
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Lemony Harvest Grains with summer veggies, chickpeas and feta
The current heat wave isn't just withering veggies on the vine -- it's killing my resolve to cook what my daughters consider a "real" dinner (i.e., at least two courses, not including dessert). But my parents were delighted by this healthful salad, which I piled on a platter along with grilled flank steak.
It's super easy and super quick -- from pantry to table in less than 20 minutes. If you don't live near a Trader Joe's, make your own grains blend by mixing orzo and Israeli-style couscous. Or, substitute cooked quinoa. Feel free to adjust the amount of lemon juice; I like my dressing on the tart side.
- 2 medium zucchini or yellow squash, trimmed and cut into matchsticks
- 1/4 teaspoon salt, plus more for seasoning
- 1 3/4 cups water or broth
- 1 tablespoon butter
- 1 1/4 cups Trader Joe's Harvest Grains Blend
- Juice of 2 lemons
- 2 teaspoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 ears sweet corn, kernels removed
- 15-ounce can chickpeas, drained
- 1/2 cup feta cheese
- Chopped parsley for garnish
Place sliced squash in a large bowl and sprinkle with 1/4 teaspoon salt. Gently toss with your hands to evenly distribute the salt. Let it sit to allow the water to draw out while you prepare the rest of the salad.
Prepare grains by bringing 13/4 cups water or broth to boil over medium-high heat. Add butter and grains blend, and return to a boil. Give it a good stir, reduce heat to low, cover and simmer until grains are tender, about 10 minutes.
Make dressing by whisking together lemon juice, vinegar and olive oil in a small bowl. Season to taste with salt and pepper.
Place cooked grains into a large serving bowl. Add corn, chickpeas and about half of the dressing; toss to mix. Squeeze the zucchini gently to get rid of any excess moisture (you can use a paper towel, if you like) and add to the bowl, along with the remaining dressing. Toss to coat. Crumble the feta over the top, sprinkle with chopped parsley and serve.
Serves 4 as a main dish.
First Published July 11, 2012 12:00 am