Grain Salads
Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes, and makes an excellent room temperature side dish for holiday meals. Read More→
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If you’re looking for a great quinoa salad that is pretty enough for company but easy enough for everyday meals, try this Mexican Quinoa Salad. It’s great served with baked sweet potatoes and vegan quesadillas. Or pair it with one of VegKitchen’s warming fall harvest soups. Recipe and photo contributed by Wendy Polisi, reprinted from Cooking Quinoa. Read More→
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Here’s a Middle-Eastern inspired barley salad that’s a nice offering for buffets and potlucks. Its slight sweetness makes it a good foil for other Middle Eastern specialties like hummus, tabbouli, and baba ghanouj. Note that pot barley, a less refined form of barley than the common pearled barley sold in supermarkets, is offered as an alternative. Sold in natural food stores, it’s not only more nutritious, but cooks to a less sticky consistency. This is great with ordinary barley as well. Read More→
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Wild rice makes an earthy, nutty backdrop for a salad. The “confetti” in this salad are bits of corn, carrot, and other colorful veggies. Read More→
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Light-tasting yet substantial, this cool couscous and black bean salad gets its spark from fresh herbs. You can vary this recipe by using quinoa or millet instead of couscous. This is a delicious accompaniment to grilled vegetables. Read More→
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This quinoa salad is perfect in the late spring and summer when vegetables are at their best. Light and healthy, this is a real
crowd pleaser. If you are in the mood for pasta, try substituting quinoa pasta in place of the quinoa. Contributed by Wendy Polisi, reprinted from Cooking Quinoa. Read More→
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When the season for cold meals arrives, this easy grain salad can be served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. If you can get fresh corn yet, great, and if not, steamed broccoli or green beans work well, too. Read More→
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Kañiwa is, like quinoa (to which it is related), a super-nutritious ancient grain from South America. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Read More→
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