Grain Salads

Wild Rice Confetti Salad

Wild Rice Confetti salad

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→


Barley Salad With Fresh Corn and Peas

Barley and fresh corn salad

Barley and fresh corn are a companionable duo in this simple and hearty cold dish that’s great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads. Photos by Hannah Kaminsky.  more→


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→


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→


Tabbouli-Style Quinoa and Black Bean Salad

Quinoa and Black Bean Tabbouli

I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that’s hearty enough to be a main dish. Photos by Evan Atlas. more→


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→


Bulgur Salad with Fruits and Nuts

Bulgur salad with fruits and nuts

An invigorating melange of textures and flavors, this bulgur salad is also quite adaptable. Add various other fruits or veggies to it; substitute other dried or fresh fruits; or use another grain altogether, like couscous or quinoa. Photos by Evan Atlas. more→


Wild Rice Salad with Cranberries and Walnuts

Wild rice salad with cranberries and walnuts

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 fall and winter holiday or company meals, especially Thanksgiving. Photos by Evan Atlas. more→