This tasty Marinated Grain Salad recipe features whole grain berries with wild rice and black eyed peas. A feast of flavor and texture! Whole grain berries are simply the intact kernel of the grain. Combining their distinct flavor and texture with those of wild rice and black eyed peas makes for a hearty salad. Continue Reading…
This delicious Lemon and Asparagus Orzo Salad is a perfect recipe to serve as a side dish for your next BBQ or as a light main course on a summer day.
- 1 Â½ cup cooked orzo
- 8 to 10 asparagus, cut into sections
- 3 tbsp olive oil
- 1 tsp lemon zest
- Â½ tbsp lemon juice
- Â¼ cup parsley, chopped
- salt and pepper to taste
- In a saucepan of boiling salted water, cook the orzo al dente.
- About 3 minutes before the orzo finishes cooking, add the asparagus to whiten.
- Drain and cool under cold water.
- In a salad bowl, mix the orzo, olive oil, asparagus, lemon zest, lemon juice, and parsley.
- Salt and pepper to taste.
This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! Itâ€™s super important to rinse the quinoa before cooking. Then cook it in water or brothâ€”don’t forget the bay leaf!
- 1 cup white or red quinoa
- 2 tbsp olive oil or butter
- 2 cups vegetable broth
- 1 bay leaf
- 1 English cucumber, diced
- 1 tomato, diced
- 2 stalks of celery, diced
- Â½ cup corn
- 1 avocado
- chopped parsley, to taste
- ½ cup olive or canola oil
- 2 tbsp lime or lemon juice
- 2 tsp lime zest tea
- 2 tsp sugar
- Rinse the quinoa well under cold water In a saucepan until itâ€™s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
- Add broth and bring to a boil.
- Reduce heat and simmer coveredâ€”about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
- Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
- Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.
Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food.
On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional compositionâ€”somewhat different from other cerealsâ€”and its unique taste, its inclusion in the diet brings variety to the menu.
- 1 cup of uncooked quinoa
- ½ cup of uncooked green lentils
- 1 red pepper cut into small cubes
- ½ English cucumber cut into small cubes
- ½ tomato cut into small cubes
- 1 cup fresh parsley
- Cook the quinoa and lentils according to package directions and set aside
- Add all the ingredients of the salad in a large bowl
- Mix all the ingredients of the dressing together, add to the ingredients , mix well
- And that's it!
Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. Itâ€™s perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrÃ©e with a warm or cold bean dish. Leftovers are excellent for the next dayâ€™s lunch for home or work. Photos by Evan Atlas. Continue Reading…
This recipe for using einkorn wheat berries in a salad is perfect for summer entertaining or everyday meals. Reminiscent of tabbouli as far as the flavor and ingredients, this salad offers a change of pace in terms of texture from the nutty, pleasantly chewy einkorn. Learn more about this high-protein ancient grain in our post, How to Cook and Use Einkorn Wheat. And make sure to see the variation below the recipe box for stuffing this tasty salad into ripe summer tomatoes. Photos by Evan Atlas. Continue Reading…
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. Continue Reading…
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 Â simple and just serve with baked or microwaved sweet potatoes. Continue Reading…
KaÃ±iwa is, like quinoa (to which it is related), a super-nutritious ancient grain from South America.Â Itâ€™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, kaÃ±iwa cooks up quickly to resemble a smaller version of red quinoa. Continue Reading…
WeÂ can’t seem to get enough of tabbouli-style salad. Though the traditional recipe calls forÂ couscous or bulgur, quinoa tabbouli salad is fantastic (bonus â€” it becomes gluten-free). You can useÂ red, tan, or blackÂ quinoa, or a combination. EmbellishedÂ with black beans, this makes a high-protein salad that’s hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas. Continue Reading…
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,Â 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. Continue Reading…
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 a vegan Thanksgiving. Photos by Evan Atlas. Continue Reading…
This luscious main-dish salad is a crowd-pleaser â€” 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. Continue Reading…
Hereâ€™s a simple Middle-Eastern inspired salad whoseÂ slight sweetness makes it a good foil for other Middle Eastern specialties like hummus, tabbouli, and baba ghanouj. This is great with ordinary barley, and is a good way to highlightÂ farro, an ancient hardÂ wheat, as well. Photos by Evan Atlas. Continue Reading…
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.Â Or pair it with one of VegKitchen’s warming fall harvest soups.Â Recipe and photo contributed by Wendy Polisi, reprinted by permission from Cooking Quinoa.* Continue Reading…
Here’s a bold-flavored rice salad, enough to feed a crowd. BurstingÂ with lots of tasty ingredients and textures, including artichokes, roasted peppers, and fresh chili peppers, it’s a sturdyÂ potluck or buffet dish. JalapeÃ±os give it a subtle kick. Photos by Evan Atlas.Â Continue Reading…
Light-tasting yet substantial, this cool couscous or quinoa and black bean salad gets its spark from fresh herbs, tomatoes, and olives.This is a delicious accompaniment to grilled vegetables. If you have some parsley left over, boost the herb-alliciousness of the salad with Parsley Salad Dressing. Photos by Evan Atlas. Continue Reading…
When the season for cold meals arrives, this easy riceÂ salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beansÂ to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas. Continue Reading…