Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Israeli Couscous and Quinoa Vegetable Salads

When you have friends over for a party, or you are going to a pot luck then a grain salad is always a winner. I made this few months ago but the vegetables can change depending on the season. 


1 cup of quinoa 

1 cup of Israeli couscous 

2 summer organic zucchini

1 carrot 

1 cup of cut mushrooms

3 spring onions 

1 Tbsp of tumeric

EVOO and salt to your taste

Olives, capers and parsley optional


Quinoa: Ratio is 1 cup of quinoa to 1 cup of water. 

Mix the grain with the water and bring it to a boil, then cover it and let it simmer until the water is all gone. 

Israeli couscous: Ration is 1 cup of couscous to 1 1/2 cup of water. 

Put the water to boil, once it's ready mix the grain and let it simmer till the water is all gone, taste it and if needed add some extra water.

In a pot add the spring onion and some EVOO and make those simmer a little, then add the chopped carrots first since they take the longest to cook, and add a little salt to help them soften. Then add the zucchini cut in quarts and once the two veggies looks golden and almost done you can add the sliced mushrooms. 

Once all the veggies are mixed add some tumeric, and salt and mix well and let it cook for another 10-15 minutes. 

Once the grains are cooked and the veggies too mix them all up and if you like you can add some olives, capers or parsley and let it sit to cool a little before serving. 

What's your favorite grain recipe? Send it over! 

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