#grainsalad

[couturecourier]

A healthy and refreshing salad that is great for summer parties. This salad tastes great and fills you up with grains, fresh vegetables, and herbs. The texture of the pasta, quinoa, and farro together is great, and the bright and crunchy vegetables add to the flavor. This salad is a hit with everyone because the simple dressing of olive oil and balsamic vinegar brings out the natural flavors of the ingredients.

Ingredients: 1 cup cooked pasta any shape you like. 1 cup cooked quinoa. 1 cup cooked farro. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked pasta, quinoa, and farro. Add cherry tomatoes, cucumber, red onion, basil, and parsley. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently until everything is well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Big Mouse World

[nicolas-poillot]

This Ancient Grains Salad with Wheat Berries and Brussels Sprouts is a hearty and nutritious dish that combines the earthy flavors of wheat berries with the roasted goodness of Brussels sprouts. It's a perfect blend of textures and tastes, complemented by a simple balsamic vinaigrette.

Ingredients: 1 cup wheat berries. 1 cup Brussels sprouts, trimmed and halved. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse the wheat berries thoroughly and cook them in a pot of boiling water for about 45-60 minutes or until they are tender. Drain and set aside to cool. While the wheat berries are cooking, preheat your oven to 400F 200C. Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. Remove and let them cool. In a large salad bowl, combine the cooked wheat berries, roasted Brussels sprouts, cherry tomatoes, red onion, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss to coat all the ingredients. Sprinkle crumbled feta cheese on top and season with additional salt and pepper if needed. Serve the ancient grains salad immediately or refrigerate for later. Enjoy!

Adam Mathis

[thegiftofpie]

‘Cause sometimes ya gotta eat healthy so why not make it taste good. This one is got texture and taste. A grain salad with farro, beluga lentils, feta, radishes, cucumber, toasted walnuts, parsley, and a citrus dressing. It’s protein-packed too. If I had pomegranate seeds I’d put those in too. #tonightsdinner #grainsalad https://www.instagram.com/p/Co_PbOmsu5h/?igshid=NGJjMDIxMWI=

[ronniefein]

Yesterday I demonstrated this grain-and-chicken salad for the @newcanaan_ymca ForeverWell Program for Active Older Adults. Double recipe and there was not a morsel left! It’s an interesting salad and amazingly versatile (change the meat, use fish (salmon would be great) or make it vegetarian, use any grain — I used brown rice - experiment with different seasonings). Here’s the basic recipe: Chicken Grain Salad with Mango, Dates and Nuts 1 cup wholegrain such as freekeh, farro, rice, oat groats, barley 2 cups diced, cooked chicken 8 medjool dates, chopped 3/4 cup chopped nuts (almonds, cashews, pistachios) 1/2 cup raisins 1 ripe mango, peeled and diced (or use peach, nectarine or halved grapes) 4 chopped scallions 1/4 cup minced fresh parsley, preferably flat leaf 2 tablespoons chopped fresh mint 6 tablespoons extra virgin olive oil 3 tablespoons white wine vinegar 3 tablespoon mango juice or orange juice 2 tablespoons lemon juice Salt and freshly ground black pepper to taste Cook the grain according to package directions until the they are tender but still somewhat firm and all the liquid has been absorbed. Remove from the heat and set aside to cool. Place the grain in a bowl. Add the chicken, dates, pistachio nuts, raisins, mango, scallions, parsley and mint. Toss ingredients gently to distribute them evenly. Combine the olive oil, white wine vinegar, mango/orange juice and lemon juice and whisk vigorously. Pour the dressing over the salad. Toss the salad and season to taste with salt and pepper. Let rest for about 10-15 minutes before serving. Makes 6 servings #ricesalad #newcanaanymca #grainsalad #wholemealsalad #summersalad #summersalads #summersaladseason https://www.instagram.com/p/CfHGhm1rPcL/?igshid=NGJjMDIxMWI=

[dinnerchickenrecipes]

Note to self: make this simple, delicious, wholesome barley, corn, tomato, and r… Note to self: make this simple, delicious, wholesome barley, corn, tomato, and radicchio salad with balsamic reduction as many times as possible before corn season ends.

[recipeforself]

I love warm salads during the winter time because it’s a great way to get some fresh and raw veggies in while incorporating some warmth from cooked grains during these cold days!

Mexican Quinoa Bowl

Serves 4

Ingredients: 

1 c uncooked quinoa 1 c uncooked black beans 1 red bell pepper 1 green bell pepper 1/2 c corn 1 tsp cumin 1/2 tsp chili powder Salt to taste 1-2 Tbsp Olive oil Optional: cilantro, green onions, and avocado to garnish

Steps: 

Soak beans for 24 hours before cooking and then cook to package directions. The reason I recommend soaking versus canned beans is because when it comes to beans and grains you need to prepare them for digestion. Beans and grains are very hard for our bodies to digest and are also high in phytic acid, which can block nutrient absorption. By soaking them it softens and begins sprouting making the grain much easier on our bodies to digest as well as lessening the phytic acid. I like to cook mine over night in a slow cooker because they basically cook themselves; I press start and can forget about them as I sleep and wake up to fresh beans!

Soak quinoa for 12-24 hours or rinse very well in a colander before cooking to package directions. 

Chop the bell peppers into bite size pieces and cut the corn off the cob, I love to eat my corn raw in salads because it adds a fresh pop.

Mix all grains, veggies, seasonings, and olive oil together and divide into 4 servings, garnish with cilantro, green onions, and avocado. 

Serve hot for a warm and cozy salad or chilled for a cold salad. 

[tamakiudagawa]

普段、あんまり自分レシピを作り続けることはないのだけど、 今年はコレ、よく作っているなぁ。 ・ 私は「ゆかり」を使うけど、 多分、青海苔と塩とか もっとジャンクにクレイジーソルトとかでも美味しいバリエーションは広がるはず。 ・ 「フライドとうもろこし」 ・ https://www.elle.com/jp/gourmet/gourmet-recipes/a22648123/3904/ ・ #cooking_workshop8 #cookinglesson #cookingclass #grainsalad #Bittergourd #recipe #ellegourmetjp #corn #料理教室 #料理教室千葉 #とうもろこし #コーン #揚げ物 #エルグルメ #フードクリエーター部 #クッキングラム #ゆかりふりかけ #旬の食材レシピ https://www.instagram.com/p/BmqiK3qFNxm/?utm_source=ig_tumblr_share&igshid=i2jew563u0yp

[tamakiudagawa]

【レシピ掲載のお知らせです】 ・ ELLE gourmetのオンライン連載、「#旬の食材レシピ 」とうもろこしの巻にて、 ・ 「フライドとうもろこし」 ・ を掲載していただいております。 ・ https://www.elle.com/jp/gourmet/gourmet-recipes/a22648123/3904/ ・ わぁ、まさかの3連続。 ありがとうございます❤︎ ・ 今回はゆかりフレーバーですが、 好みのハーブソルトを使えば、アレンジし放題。 簡単で美味しい、一瞬怯むビジュアルですが意外と食べやすいので、ぜひ❤︎ ・ #cooking_workshop8 #cookinglesson #cookingclass #grainsalad #Bittergourd #recipe #ellegourmetjp #corn #料理教室 #料理教室千葉 #とうもろこし #コーン #揚げ物 #エルグルメ #フードクリエーター部 #クッキングラム #ゆかりふりかけ https://www.instagram.com/p/BmQpBP1FILn/?utm_source=ig_tumblr_share&igshid=kr61j8clnmdj