Grain Salads

Wild Rice Confetti Salad

Wild Rice Salad recip

Wild rice makes an earthy, nutty backdrop for a salad. The “confetti” in this salad are bits of corn, carrot, and other colorful veggies. This is a hearty salad for any time of year, and is great for picnics and potlucks. more→

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Composed Quinoa Salad Platter

Composed quinoa salad recipe

This composed salad featuring quinoa and red beans looks fancy enough to impress company, but it’s super-easy to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, Brussels sprouts, roots, etc.) and/or a warming soup. Or keep it  simple and just serve with baked or microwaved sweet potatoes. more→

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Kañiwa Confetti Salad

kaniwa salad

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. more→

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Tabbouli-Style Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. Here I use a combination of red and regular quinoa that, combined with black beans, makes a high-protein salad that’s hearty enough to be a main dish.  more→

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Tabbouli Salad (with Quinoa, Bulgur, or Couscous)

Couscous Tabbouleh recipe

Quinoa tabbouli (alternately spelled tabbouleh) is a recipe that seems to be gaining over its more traditional counterpart, made with bulgur. Both ways are good, though I prefer it with quinoa, which is higher in protein, and gluten-free as well. That being said, whole-grain couscous works, too! A Middle Eastern classic and one of my favorite salads, this is delicious served with hummus and fresh pita bread, a variety of olives, and rice-stuffed grape leaves. more→

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Wild Rice Salad

Wild rice in a bowl

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. more→

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Pineapple Rice Salad

Pineapple Rice salad

This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook. more→

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Mexican-Flavored Quinoa Salad

Mexican-Flavored Quinoa-Salad

If you’re looking for a great quinoa salad that is pretty enough for company but easy enough for everyday meals, try this one. For lunch, it’s all you need, other than a fresh fruit. For dinner, 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 by permission from Cooking Quinoa.* more→

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