Anolon Academy

Sicilian-Style Wild Grain Salad

By Dominique Rizzo


  • 10 sun-dried tomatoes, sliced
  • 1/3 cup roasted capsicum, sliced
  • 8 black olives chopped
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 8 cups shredded Swiss chard or wild greens
  • ¾-teaspoon salt
  • 2 cups quinoa, rinsed and drained * (or a mixture of quinoa, millet and brown rice)
  • ½-teaspoon pepper
  • ½ cup pine nuts, roasted
  • 1/3 cup golden raisins
  • 1/3 cup grated Parmesan cheese


Place the toasted rinsed quinoa into a saucepan and cover with water and bring to a boil. Cook the quinoa until the grain slightly swells and is soft to the bite. Drain the quinoa and set aside.

Heat the olive oil in a fry pan and sauté the onions, garlic and spinach for 2 minutes or until softened. Combine the quinoa with the spinach mixture in a bowl and add all the other ingredients, adjust the seasoning and drizzle in a little olive oil.

Serves 6

Prep time: 10 minutes

Cooking time: 17 minutes