Mediterranean Chicken Pita Tacos with Bistro Grains Salad
at BJ's Restaurant and Brewhouse
BISTRO GRAIN SALAD
BJ’s Brewhouse Restaurant Copycat Recipe
1/2 cup red quinoa, rinsed in fine mesh colander
1/4 cup farro
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1/2 small red onion, finely diced
1/2 cup corn
1/2 cup black beans, rinsed and drained
2 teaspoons adobo sauce
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/2 teaspoon cumin
avocado, sliced (optional, but highly recommended)
Preheat the oven to 400 degrees.
Begin by cooking the quinoa and farro according to package, then set aside to cool in a large bowl.
While the quinoa and farro are cooking arrange the diced peppers, onions, and corn on a cooking sheet sprayed with non-stick spray. Roast at 400 degrees for about 20 minutes. Remove and add to bowl with quinoa and farro to cool. Rinse and drain beans and add to bowl of veggies.
In a small dish stir together adobo sauce, smoked paprika, chili powder and cumin. Using a spatula pour mixture into the bowl of slightly cooled quinoa and veggies. Stir to thoroughly combine.
Serve slightly warm or cold. Will stay fresh for 3 to 5 days in an airtight container in the fridge.
Note: You can add a few spoonfuls to a turkey wrap with avocado for a fantastic sandwich.