WHEAT BERRY AND QUINOA SALAD

By mm_food4me

Aside from swapping out the grains, you could also change out the pine nuts for things like slivered almonds, pistachios, or walnuts. Basil makes a great substitute for the mint and if you want it a bit more creamy, add some feta or Greek yogurt. Finishing this salad with a dash of sumac powder adds some nice color and flavor.

Ingredients

• for salad
• 1/2 C uncooked quinoa
• 1/2 C uncooked whole wheat
• 1/4 C toasted pine nuts
• 1 tomato cut into cubes
• 1/4 small red onion sliced thin
• 1 Tbs minced mint
• 1 Tbs minced flat-leaf parsley
• for dressing
• 1 Tbs olive oil
• 2 tsp lemon juice
• 1 tsp pomegranate molasses
• 1/2 tsp salt

Preparation

Step 1

Prepare the quinoa according to the package directions. Wheat usually calls to be soaked overnight, but I’ve found that simmering it in a large pot of water for 1-1.5 hours then draining does the trick as well. I like my wheat berries to be on the chewy side, but if you want yours to be softer, leave it on the stove longer.

To make the salad, just whisk the dressing together, then pour of the salad ingredients while the grains are still warm. Allow it to cool to room temperature and serve. If you make this a day in advance it tastes even better the next day.