Greek Grain Salad with Dilled Feta Dressing.

Greek Grain Salad with Dilled Feta Dressing.

INGREDIENTS
1 cup cooked red quinoa, cooled
½ cup cooked wheat berries, cooled
2 tsp. Kowalski's Extra Virgin Olive Oil
4 tsp. freshly squeezed lemon juice (approx.), divided
½ tsp. dried oregano
½ tsp. kosher salt, divided
½ tsp. freshly cracked black pepper (or more to taste), divided
⅓ cup low-fat plain yogurt
1 ½ oz. French feta cheese, crumbled
2 tbsp. snipped fresh dill
1 tsp. freshly grated lemon zest (approx.)
1 cup rinsed and drained canned garbanzo beans
1 cup halved grape tomatoes
1 cup peeled, chopped cucumber
6 dried apricot halves, finely diced
2 tbsp. finely chopped red onion
2 tbsp. thinly sliced green onion
2 tbsp. chopped fresh Italian parsley
4 small (4" diameter) whole wheat pita breads, cut into wedges
DIRECTIONS
In a medium mixing bowl; toss grains with oil and half of the lemon juice. Season with oregano, 1/2 of the salt and 1/2 of the pepper; set aside. In a small mixing bowl, whisk yogurt with cheese, dill, zest and remaining salt, pepper and lemon juice; set aside. In a large mixing or salad bowl, combine beans, tomatoes, cucumber, apricots, onions and parsley. Add quinoa mixture to bean and vegetable mixture; toss gently to combine. Divide salad among 4 serving dishes; serve each portion with an equal amount of dressing and pita wedges.