This PF Chang’s Fried Rice Copycat is a delicious, nutritious, quick, and easy weeknight recipe the whole family will enjoy.
This meal is a Vegetable Packed Fried Rice and is one of my favorite “refrigerator clean-out” meals. I love to use this stir fry recipe when I need to get rid of the veggies in my produce drawer that might be on the verge of expiring.
It’s also a great meal because I almost always have a spare tofu container by Mori-nu.
As one of my favorite copycat recipes, this flavorful rice dish is a great main dish or side dish alongside juicy white meat lettuce wraps, baked salmon, or tofu.
Ingredients for This Copycat PF Chang’s Fried Rice
Jasmine Rice: One or two-day-old white rice is the best best best for this dish. Alternatively, you can also use fresh cooked rice prepared earlier that day and left uncovered in the fridge for a couple of hours. I use Jasmine rice but any long-grain rice will work in this dish. You could even opt for leftover short grain like sushi rice or brown rice.
Veggies: What do you have in your fridge? For this recipe, I used a variety of vegetables including onion, garlic, frozen riced cauliflower, carrots, kale, frozen peas, and green onions for lots of green garnish. I like to keep the sizes uniform so I have little veggie bites throughout the dish.
Other veggies you can use include broccoli florets, green beans, water chestnuts, or even fresh bean sprouts.
Optional: You could add chicken breast to this dish for added protein if you are not looking for a 100% plant-based meal.
I have an entire post on how to make this amazing Tofu Scramble. For this recipe, the tofu scramble has just five ingredients, extra firm tofu, soy sauce, nutritional yeast, turmeric, and ginger.
I use the tofu scramble to replace the scrambled eggs typically found in fried rice. The tofu scramble keeps this recipe 100% plant-based!
The ingredients in my tofu scramble include:
Tofu
Nutritional Yeast
Turmeric
Soy Sauce
Ginger
Ingredients for Sauce
Soy Sauce: Providing this sauce with salty and umami flavor. I prefer a dark soy sauce for more deeper and rich flavor.
Toasted Sesame Oil: So nutty with just the right amount of roasty toasty goodness.
Rice Wine Vinegar: White vinegar works in a pinch
Water: This ingredient is more so, add as much as is needed. Water thins the sauce and thus helps to spread the sauce flavors evenly throughout the dish.
Ground Ginger: Ginger is spicy and flavorful. Option to use freshly grated ginger.
Chili Crisp: You could omit this ingredient. I like to add a bit of spiciness to most of my dishes. Chili crisp also adds a touch of chili oil, adding additional color, a spicy kick, and savory flavors.
Don’t have chili crisp? You can use red pepper flakes instead.
Optional: Hoisin sauce, a bit of brown sugar, or honey for a touch of sweetness.
How to Make PF Chang’s Fried Rice
There are a few steps, but once you make this dish at least once, you will realize it’s not all that complicated.
Prepare the Rice:
If you don’t have day-old jasmine rice, cook the rice and let it cool completely before using.
Prepare the Tofu Scramble:
Place the tofu in a small bowl.
Using your hands, break the tofu into smaller pieces.
Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu.
Mix until well combined.
Cook the Vegetables:
In a large skillet or wok, add the 2 tablespoons of avocado oil.
Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir-Fry the Vegetables and Rice:
Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
Add the Sauces:
In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.
Pour the sauce mixture over the rice and vegetables, stirring well to combine.
Season and Serve:
Season with salt and pepper to your taste preferences.
3cupjasmine riceIMPORTANT - this must be at least a day old.
1½cupscarrots, diced
1cuponion, dicedor 1/2 onion
1½cupskale, choppedor julliened
1cupfrozen peas
1½cup frozen riced cauliflower
2tbspavocado oil1 to 2 tbsp avocado oil
Tofu scramble
14ozextra firm tofu
1tspground turmeric
1tsp soy sauce
1tbspnutritional yeast
2tspground ginger
Fried Rice Sauce
3tbspsoy sauce
2tbspwater
1tbsptoasted sesame oil
2tspground Ginger
2clovesminced garlic
1tbspchili Crisp
Garnish
¼cupgreen onion, diced
Instructions
Prepare the Rice:
If you don't have day-old jasmine rice, cook the rice and let it cool completely before using.
Prepare the Tofu Scramble:
Place the tofu in a small bowl.
Using your hands, break the tofu into smaller pieces.
Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu. Mix until combined.
Stir-Fry the Vegetables and Rice:
Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
Add the Sauces:
In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.
Pour the sauce mixture over the rice and vegetables, stirring well to combine.
Season and Serve:
Season with salt and pepper to your taste preferences.
Garnish with sliced green onions.
Notes
Herbs: Option to use herbs you have on hand. Basil, parsley, cilantro, and mint, all work well.
This Southwest Marinade for chicken pairs bold flavors of typical of Southwest cuisine, with the acidity from the lime and apple cider vinegar to help tenderize the chicken, ensuring it’s juicy and flavorful. This marinade is perfect for grilling during the warmer months and baking when the weather is chilly.
Why You Need To Make This Southwest Chicken Marinade Recipe
This recipe is easy to whip together and makes a healthy delicious roast or grilled chicken. However, the fact that this recipe is super easy isn’t the only reason you need to make this recipe.
This recipe is also:
Versatile: Make this with roasted pork, grilled veggies, or grilled or baked tofu steaks.
Healthy: This recipe is a great addition to healthy flexitarian eating. A homemade marinade allows you to control the ingredients.
Cost-Effective: This recipe is economical to make and more cost-effective than buying pre-made marinades.
Totally Customizable: Making marinade from scratch allows you to adjust spices and ingredients to suit your taste preference and accommodate any dietary restrictions you may have.
Southwest Chicken Bowl – Sliced Chicken
Ingredients In Southwest Chicken Marinade
These simple marinade ingredients combined are perfect for your next southwest chicken dish.
Olive Oil
Apple Cider Vinegar
Limes – I use fresh lime juice and lime zest
Oregano
Chili Powder
Ground Cumin
Garlic Powder
Optional: onion powder (for more oniony flavors), smoked paprika (for a touch of smokiness), brown sugar (for a touch of sweetness), sea salt, and black pepper.
Step-By-Step Instructions
Combine Ingredients: In a bowl, whisk together the olive oil, apple cider vinegar, oregano, chili powder, cumin, and garlic powder, lime juice, and lime zest until well blended.
Season: Add salt and pepper to taste, if desired.
If using to marinate chicken…
Marinate Chicken: Place the chicken in a resealable plastic bag or a shallow dish, and pour the marinade over it. Make sure the chicken is evenly coated.
Refrigerate: Let the chicken marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
Cook: Remove the chicken from the marinade and cook as desired, whether grilling, roasting, or pan-frying.
Serving Suggestions
Let’s review some ideas for serving this marinade! I can guide you to creating a complete and healthy meal.
Use this marinade on skinless chicken breasts for delicious grilled southwest chicken breasts. Marinate the raw chicken pieces in airtight containers or ziplock bag overnight or for 24hrs. Then grill your chicken until internal temperature reaches 165 degrees F.
Serve the grilled chicken in a delicious meal, such as :
Plain along side some simple cooked and seasoned black beans and rice.
The protein topper for burrito bowls with grilled green bell peppers and red onions, and fresh corn salsa.
Served over a simple green salad with fresh herbs, such as fresh cilantro.
Try this recipe as meal prep for the week! Make enough for a week of lunches with burrito bowls, salads, and wraps.
This marinade pairs well with the bold flavors typical of Southwest cuisine, and the acidity from the lime and apple cider vinegar helps tenderize the chicken, ensuring it's juicy and flavorful.
In a bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, chili powder, oregano, cumin, and garlic powder until well blended.
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Easy Jammy Soft Boiled Eggs in Air Fryer
Have you ever tried an air fried egg?! Soft Boiled Eggs in Air Fryer are one of my favorite easy breakfasts for the weekend or weekday! The air fryer egg has firm whites and a jammy yolk for the best part of your morning.
Air fryers offer a convenient method for preparing soft-boiled eggs, resulting in delightfully runny, jammy eggs and firm egg whites.
I prefer this method vs stove top, oven baked, or instant pot eggs because it is the simplest and quickest method to making the perfect egg.
So if you want a quick breakfast, lunch, or snack weekly meal prep, cooking eggs never felt easier. Below, I will guide you through my easy method and your new favortie wat to make the perfect soft-boiled eggs in the air fryer.
Why You Will Love Making Air Fryer Soft Boiled Eggs
Quick: I use the air fryer as a quicker approach to cooking when compared to traditional stovetop methods. I appreciate the extra free time in the morning to sip and enjoy my coffee!
Consistent: Air Fryers provide consistency when cooking. I like to cook my eggs for 12 minutes for my preferred level of doneness. I like that super jammy consistency. However, like your eggs, a bit more firm, cook them a bit longer. You will have consistent results every time.
Easy: Why are these easy air fryer eggs? The cleanup is super easy. When air frying, you use removable baskets or trays, and they don’t require much cleanup.
Protein Punch: Eggs are an excellent source of protein containing all 9 essential amino acids. They are a good source of vitamins A, B2, B12, D, and E. They contain iron, phosphorous, and selenium. And Eggs are a cost-effective source of nutrition!
Preheat your air fryer to 250°F. This lower temperature helps to achieve a softer texture in the eggs.
Prepare the Eggs:
Gently place the eggs in the air fryer basket. You can cook as many eggs as your air fryer can accommodate in a single layer.
Air Fry:
Cook at 250°F for 12-15 minutes, depending on your desired level of doneness. Keep in mind that air fryers can vary, so you may need to adjust the time accordingly. For a soft-boiled egg with a runny yolk, 12 minutes is probably sufficient.
Cool the Eggs:
Once the eggs are done, carefully remove them from the air fryer using tongs or a spoon.
Place the eggs in a big bowl with lots of water and ice cubes also caled an ice bath for eggs!
Peel the Eggs:
I have found that the easiest way to peel the eggs is to gently tap each egg on a hard surface to crack the shell, then peel away the shell. I like to use an egg cracker to help with this. Then use the ice water bath to make the peeling process easier. Just submerge the egg in the cold water when peeling. You can even discard the shell right there in the water. Then toss it in your compost!
Season and Serve:
Season the soft-boiled eggs with salt and pepper or your favorite seasonings.
Serve them as they are on busy mornings or serve them the following ways!
with toast for dippy eggs
along side some air fryer hash browns
sliced over some avocado toast with lots of fresh herbs and a sprinkling of everything bagel seasoning
a topping for your favorite bowl of ramen
served over top your favorite cobb salad recipe
Soft-cooked eggs from the air fryer are versatile and can be incorporated into a variety of recipes! If serving the eggs in the shell in a holder, just crack the top of the shell and remove the top. To eat the egg use a small spoon or an egg spoon to scoop inside the shell. This is my personal favorite way to enjoy these spft cooked eggs.
FAQ (Ask a Dietitian!)
Can you use an air fryer to make medium and hard-cooked eggs?
Yes! For medium cooked eggs cook at 250°F for 15-18 min. For hard-cooked eggs, the same temperature but for 20-25 minutes.
How long to air fry eggs at 300°F?
The higher temperature means the eggs will cook faster. You can cook them for 8-12 minutes. You might need to test this a couple of times to see what temperature works best for your air fryer.
Enjoying this recipe? Check Out These Other Delicious Breakfast Faves!
Preheat your air fryer to 250°F. This lower temperature helps to achieve a softer texture in the eggs.
Prepare the Eggs
Gently place the eggs in the air fryer basket. You can cook as many eggs as your air fryer can accommodate in a single layer.
Air Fry
Cook at 250°F for 12-15 minutes, depending on your desired level of doneness. Keep in mind that air fryers can vary, so you may need to adjust the time accordingly. For a soft-boiled egg with a runny yolk, 12 minutes is probably sufficient.
Cool the Eggs
Once the eggs are done, carefully remove them from the air fryer using tongs or a spoon.
Place the eggs in an ice bath or run them under cold tap water to cool down quickly and stop the cooking process.
Peel the Eggs
Gently tap each egg on a hard surface to crack the shell, then peel away the shell. I like to use an egg cracker to help with this. Then use the ice water bath to make the peeling process easier. Just submerge the egg in the cold water when peeling. You can even discard the shell right there in the water. Then toss it in your compost!
Season and Serve
Season the soft-boiled eggs with salt and pepper or your favorite seasonings. Serve them as they are for breakfast, with toast for dippy eggs, or sliced over some avocado toast!
Soft-cooked eggs from the air fryer are versatile and can be incorporated into a variety of recipes! If serving the eggs in the shell in a holder, just crack the top of the shell and remove the top. To eat the egg use a small spoon or an egg spoon to scoop inside the shell.
This Black Bean and Mango Salad is one of many bean salads I love to make! They are perfect for an easy weekday meal andmeal prepping, and I also like to make them for events!
This Black Bean and Mango Salad can be made at any time of year incorporating whatever is seasonally available.
Are you curious to learn more about how to make this salad more “seasonal”? Then keep on reading! Under the Ingredients section, I discuss ways to bump up this salad with some seasonal produce.
Why You Will Love This Recipe
This recipe is quick, easy to throw together, nutritious, and delicious!
Quick and Easy: This is a quick and easy recipe to throw together if you don’t have a lot of time. I love to whip up this colorful salad recipe as an easy salad or dip for game nights. I serve this dip with tortilla chips, like my favorite Juanita chips.
Nutritious and delicious: This delicious salad is also healthy! It is a great source of plant-based protein. Bean salads are one of my go-to meal-prepping summer salads when produce is abundant thanks to those sunny days. Plus, I always have a couple of cans of beans on hand for easy weekday meals for healthy eating.
You can make this a more substantial main dish by adding rice or quinoa. I like to turn this into a black bean quinoa salad.
The Ingredients
Black Beans: I love using black beans. In this Black Bean and Mango Salad, the dark-colored bean beautifully contrasts with the other ingredients.
I also love the taste and mouthfeel of the black beans in this dish. Black beans are a smaller legume, thus making them fit nicely on a chip or a small spoon!
Fresh Mango: Nothing tastes quite like a juicy mango. The mango in this dish adds a sweet yet slightly tart element that brings this salad together as a masterpiece in the mouth.
This salad would taste magnificent with frozen mango chunks or one of my favorite fruits ofsummer, fresh peaches!
Shallot: In this recipe, I enjoy a milder onion in this recipe so minced onion works well. If you don’t have shallots on hand consider leeks or scallions.
Want a stronger oniony flavor profile? Then try yellow, white, or red onions. Onions are a fall/spring crop, but you can get these year-round because they are stored so well.
Fresh Jalapeño Peppers: You’ll find me making bean salads all summer long because I love peppers.
Jalapenos are one of my favorite vegetables. At any given moment you will always find at least 1 plant in my garden. They bring the heat but not too much.
Add more or fewer jalapenos to this recipe or omit them entirely if you can’t take the heat.
Seasonal add-ins:You can make this recipe or add your favorite fresh produce like red bell peppers, tomatoes, corn, red onion, fresh cilantro, and fresh lime juice.
You can also use whatever beans you have on hand such as black beans, kidney beans, or white beans.
The Dressing Ingredients
Rice Wine Vinegar: Rice Wine Vinegar is an ingredient I like to always have on hand. I love how clean and slightly sweet this vinegar tastes.
Some substitutions include champagne, white wine vinegar, distilled vinegar, or even apple cider vinegar.
Olive oil: Olive oil is another staple in my pantry. I like to keep a few varieties of olive oil lying around.
I prefer a bolder olive oil for this Black Bean and Mango Salad Recipe. A bold olive oil means more flavor in the dressing.
Don’t have olive oil? Avocado oil also tastes lovely, especially if you decide to add avocados as an “add-on” ingredient!
Seasonings: For this salad, I kept it simple with dried oregano, kosher salt, and freshly cracked pepper. However, as always, season to your liking.
Do you have an herb garden? Use whatever herbs you have growing! Some herbs that would taste lovely include dried or fresh basil, fresh parsley, and even dried or fresh thyme.
Step By Step Instructions for Black Bean Mango Salad
How to Make The Dressing
In a small bowl or mason jar add all the dressing ingredients. Either whisk together or add a lid to your mason jar and shake.
How To Make The Black Bean and Mango Salad
In a large bowl, add all ingredients and combine. That’s it.
Store this Black Bean Mango Salad recipe in an airtight container for 3-5 days.
How to Serve this Black Bean Mango Salad
There are so many ways to dish up this recipe.
Below are some of my favorite ways to serve this Black Bean Salad recipe:
Simply Served as a Dip with corn tortillas
Topper for Tacos topped with diced large avocado pieces and speckled with hot sauce
A great side dish to baked chicken or fish
Spooned over tip cooked quinoa for a Black Bean Mango Quinoa Salad
Learn More About These Flexitarian Faves: Beans, Peas, and Lentils
Did you know?! The Dietary Guidelines for Americans has recommendations for Beans, Peas, and Lentils!
The 2020-2025 Dietary Guidelines for Americans recommend adults following a 2,000kcal diet consume three servings (1.5 cups) of cooked beans, peas, and lentils per week. (1)
Today’s research shows, that beans, peas, and lentils are under consumed by most adults, which may contribute to inadequate intakes of nutrients and an unbalanced diet. (1)
Moreover, this Black Bean and Mango Salad recipe is a terrific way to incorporate more beans into the diet.
More About Beans
Beans are a versatile, sustainable, and nutrient-dense food. This is why beans are a staple food in my Flexitarian kitchen.
Now, I’ll review just a few ways beans are 1) versatile, 2) sustainable, and 3) nutrient-dense.
1) Versatile: Beans are versatile in cooking and recipes. Because beans are considered a vegetable and a protein, they pack a punch to any meal.
2) Sustainable: An article published last year in Nutrients showed an increase in bean, lentil, and pea consumption to two portions per week, which could modestly improve the sustainability of diets when replacing meat. (2)
3) Nutrient Dense: Black beans are rich in slowly digested carbohydrates, both soluble and insoluble fiber and are a high protein food. (3) They also have very little fat and zero sugar. In addition to all of that, they are high in many vitamins and minerals, especially Folate, Thiamin, and Iron. (3)
Another neat tidbit about this recipe, the Vitamin C in the Mango and Peppers will help the body better absorb the Iron in the Black beans.
Cool Science!
Like This Black Bean Mango Salad Recipe? Check Out These Amazing Salads Too!
In this article, I will talk all about my version on How To Make Crispy Rice with Leftover Rice!
This Crispy Rice Bowl recipe is a fun and different way to serve up that side of rice with dinner. I also found this is a game changer and a great way to use up leftover rice. For example, serving baked chicken, rice, and broccoli for dinner on Tuesday? Save some of your leftover rice and on Wednesday, make Spicy Tuna with Crispy Rice.
Another neat thing about this recipe, it can be made with quinoa, farro, white, brown, or wild rice. I’ll even combine quinoa and rice for my grain at dinner because they have the same cooking time and water-to-grain ratios!
You only need 2 ingredients to make this delicious dish.
Leftover Rice: I use leftover jasmine rice in this recipe. If you do not have long-grain rice you might choose to substitute it for basmati, or any other short grain rice such as leftover sushi rice. Really whatever rice you have thats leftover.
Oil: I use avocado oil for this recipe. With its high smoke point and neutral flavor, avocado oil is my “go-to” for everything I sautee and pan-fried.
Other Flavors: I keep things simple by adding a little rice wine vinegar. You could also add some chili oil, sesame oil, or other seasonings like pepper, paprika, onions, hot sauce fresh herbs, a sprinkle of sesame seeds.
How to Make Easy Crispy Rice
Prepare the Rice:
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it’s drier and less sticky.
Heat the Oil:
Heat the oil in a large skillet or pot over medium-high heat. Make sure there’s enough oil to lightly coat the bottom of the pan.
Crisp the Rice:
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Serve:
Once the rice is crisped to your liking, remove it from heat and serve immediately.
How to Serve Crispy Crunchy Rice
When I am feeling extra this is my go-to method of serving up leftover rice. Make this a complete meal by serving this crispy rice recipe in easy Spicy Tuna Bowls.
Check out my suggestions for serving this crispy rice recipe below:
Condiments and Sauces
Soy Sauce
Flavored Salt
Toasted Sesame oil
Kewpie Mayo or a Japanese Mayonnaise
Spicy Mayo sauce
Lime Juice
A little Rice Vinegar
Toasted Sesame Seeds
Think Veggies
Sliced Green Onions
Thinly Sliced Avocado
Thinly Sliced Pickled Veggies
Roasted Veggies like carrots, broccoli, sweet potatoes, eggplant, and mushrooms
From continent to continent, crispy rice showcases the rich diversity of global cooking traditions. It’s a perfect example of how versatile and satisfying grains can be in any diet, flexitarian or otherwise:
Iran: Tahdig, a golden, crispy rice layer often flavored with saffron or paired with potatoes for extra texture.
China & Korea: Guoba and Nurungji, crispy rice layers enjoyed in soups, as snacks, or even brewed into tea.
Spain: Socarrat, the toasted crust at the bottom of a paella, packed with smoky, rich flavors.
Peru & Senegal: Concolón and Xooñ, prized crispy rice treasures in dishes like arroz con pollo and jollof rice.
Italy: Riso al Salto, pan-fried risotto cakes with a golden, crunchy exterior.
India: Kurchan, the flavorful, crispy bottom layer of a biryani pot.
As a flexitarian dietitian, I love how crispy rice showcases the creativity and resourcefulness of plant-forward cooking around the globe. Writing about crispy rice and sharing my quick and easy recipe is a way to celebrate its history, flavors, and cultural roots while appreciating how universal the love of crispy textures really is.
4cupcooked white riceoption to include quinoa as well - see recipe notes
3tbspavocado oil
Instructions
Prepare the Rice
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it's drier and less sticky.
Heat the Oil
Heat the oil in a large skillet or pot over medium-high heat. Make sure there's enough oil to lightly coat the bottom of the pan.
Crisp the Rice
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Notes
For these images, I chose to use 75% sushi rice and 25% quinoa. You may also use basmati or jasmine rice. Because quinoa and rice have the same water-to-grain ratio and cook time, I choose to cook rice and quinoa together in the same pot often! I use a dish towel to wrap the lid while the rice cooks. This step is to ensure the condensation does not drip back into the rice. If you choose to include this step, do not leave the kitchen, and be very careful not to burn the dish towel (especially if you have a gas stove burner). Wrapping the towel around the lid is not essential.
Trader Joe’s Harvest Blend: An Easy Greek Salad Inspired Recipe
I love this Trader Joe’s Harvest Blend recipe inspired by one of my favorite dishes, Greek Salad!
This recipe is not only delicious but also healthy and loaded with nutrition.
This Trader Joe’s Harvest Blend recipe has veggies like baby garbanzo beans, cherry tomatoes, fresh parsley, and crunchy kale.
Why You Will Love This Harvest Blend Trader Joe’s Recipe
You will love this harvest blend trader joe’s recipe because it makes an excellent main dish. Additionally, it makes for a fantastic side dish accompanying roast chicken, grilled fish, or baked tofu!
This recipe makes for great leftovers. The flavors meld in the refrigerator overnight and are excellent the next day.
Ingredients and Tips for This Salad
In this recipe, I encourage you to use your favorite combination of veggies. If I use a vegetable you do not care for, omit it or swap it for one you love!
Trader Joe’s Harvest Blend – If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains. If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.
Red Bell Pepper – Any color bell pepper works in this recipe
Red Onion– I prefer red onion, however, sweet onion or shallots would be excellent too
Cucumber – Option to remove the seeds or keep them. Use any cucumber variety you love.
Tomatoes – I use cherry tomatoes in this recipe. Grape tomatoes would work well too
Kale – I use curly kale and cut it in small strips. This is easier to chew and allows the dressing to soften with each bite of greens.
Parsley – Lots of fresh parsley is used in this recipe. Mix it right into the saladbut also use it to garnish with beautiful pops of green.
Feta Cheese – I prefer full-fat feta cheese with all it’s salty, tangy, creamy, “crumbilyness”. You could use goat cheese or parmesan if you prefer.
Kalamata Olives – The briny olives are excellent in this dish. Plus, I love the deep purple hue they bring to the dish. Don’t have Kalamata? I also love to use green or black olives.
Optional Ingredients in This Greek Salad Grain Bowl with Trader Joe’s Harvest Blend
Pine nuts or sunflower seeds for a nutty, buttery, crunchy element.
Trader Joe’s Greek Chickpeas with Parsley and Cumin make a flavorful, high protein, and high fiber addition to this dish!
Ingredients and Tips for The Dressing
Greek Yogurt – I use full-fat Greek yogurt for lots of flavor
In a large mixing bowl, combine the cooked grains from the Trader Joe’s salad with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Let the salad sit for about 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
FAQ (Ask A Dietitian!)
What can I add to Trader Joe’s Harvest Blend?
You can make many variations and varieties of grain bowls using Trader Joe’s Harvest Blend.
Some of my favorite flavor combinations include:
Southwestern with corn and black beans like my Southwestern Grain Bowls.
Garlic and Herb with tons of garlic and fresh herbs like mint, parsley, basil, and thyme.
Autumn Flavors with butternut squash, dried cranberries, and pumpkin seeds.
What’s in Trader Joe’s Harvest Blend?
Trader Joe’s Harvest Blend contains different grains of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.
1¼cups Trader Joe's Harvest Blendor other grain mixture such as quinoa, couscous, farro, orzo, rice
1cupchopped kale
1cupchopped cucumber
1cupchopped bell peppers
1cupchopped red onion
1cupchopped cherry tomatoes
1cuppitted Kalamata olives
8ozfeta cheese
½cupchopped fresh parsley
Creamy Greek Dressing
½cupGreek Yogurt
¼cupOlive Oil
¼cupred wine vinegar
2tbspfresh squeezed lemon juice
1tbsporegano
sea salt and black pepper to taste
Optional toppings Trader Joe's Greek Chickpeas
Instructions
Cook The Grains
Cook the Trader Joe's Harvest Grains Salad according to the package instructions. Once cooked, let it cool to room temperature.
Prepare The Ingredients
In a large bowl, combine the cooked grains from the Trader Joe's salad with cucumber, bell peppers, cherry tomatoes, red onion, kale Kalamata olives, feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Serve chilled or at room temperature, garnished with additional parsley and fresh squeezed lemon if desired.
Notes
Nutrition facts will vary depending on the ingredient you use. In this recipe, I calculated the nutrition facts using quinoa as the grain.
