Greek Super Grains Salad with Homemade Pita Chips
Get back into healthy eating with this Greek super grains salad, filled with loads of fresh veggies, quinoa, millet, and buckwheat!
Yield: 6-8 servings
  • 1 cup mixed quinoa, millet, and buckwheat
  • 2 cups water
  • salt, to taste
  • 3 vine ripe tomatoes, seeded and chopped
  • 1 red onion, diced
  • 2 small seedless cucumbers, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 (14 oz) can black olives, drained and sliced
  • ½ lb feta, crumbled
  • ½ cup olive oil
  • 6 tbsp red wine vinegar
  • 1 tsp dried oregano
For the pita chips
  • 12 oz mini pitas, quartered
  • olive oil, for brushing
  • sea salt, for sprinkling
  1. Rinse the grains thoroughly and then drain and place in a medium pot with the water and a few pinches of salt. Bring to a boil and then lower the heat, simmering, covered, for 15-20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork.
  2. Meanwhile, chop the vegetables and toss them together in a large bowl with the olives and feta. Add the cooked grains to the bowl.
  3. To make the dressing, whisk together the olive oil, vinegar, oregano, and salt, to taste. Toss with the grain mixture.
  4. For the pita chips, heat oven to 375F. Spread the pitas on a parchment-lined baking sheet. Brush with the olive oil and sprinkle with salt. Bake for 12-15 minutes or until crispy.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at