Av­o­cado, Feta and Freekeh Din­ner Salad

An an­cient su­per­grain that’s rel­a­tively new to su­per­mar­kets, freekeh is higher in fi­bre and protein than rice or pasta. The ver­sa­tile starch takes about the same time to cook as brown rice, but of­fers more nu­tri­tion bang for your buck.

Canadian Living - Quick & Easy - - VEGETARIAN -

HANDS-ON TIME: 20 min­utes

TO­TAL TIME: 50 min­utes

MAKES: 4 serv­ings

In large bowl, whisk to­gether oil, vine­gar, pars­ley, mint, pa­prika, co­rian­der, salt and pep­per; set aside. In large pot of boil­ing salted wa­ter, cook freekeh for 40 min­utes. Stir in Swiss chard; cook un­til freekeh is ten­der and Swiss chard is wilted, about 2 min­utes. Drain well in fine-mesh sieve; let cool slightly. Add to dress­ing; toss to coat. Stir in av­o­cado and half each of the feta cheese and al­monds; sprin­kle with re­main­ing feta cheese and al­monds. PER SERV­ING: about 552 cal, 15 g pro, 30 g to­tal fat (5 g sat. fat), 61 g carb (17 g di­etary fi­bre, 2 g su­gar), 11 mg chol, 1,080 mg sodium, 844 mg potas­sium. % RDI: 14% cal­cium, 38% iron, 22% vit A, 38% vit C, 27% fo­late.

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