Since I have been blogging, one of the areas where I have really branched out as far as food is concerned is grains. A couple years ago, I would have gone ‘huh’ at anything more exotic than brown rice. I am glad that we’ve expanded our world of grains because different variations on grain salads have become one of our favorite quick meals. Perfect for lunches or a lighter dinner.
The idea for this salad is straight from Oh She Glows. On her post, Angela mentions that she had something similar from Whole Foods and had to re-create it at home. It is completely grains, veggies, and a little bit of juice, and is quite delicious! One of the things in this salad that I had never tried before was wheat berries. I was able to find them in a regional store that sells lots of things in bulk, and they have to be my new favorite grain. In the recipe, the wheat berries are not cooked completely through. Only enough to make them chewy, and I am completely enamored with the texture they add to this salad! Try it out. Enjoy!
1/4 tsp. Kosher saltIn a medium-sized pot, combine chicken broth and quinoa. Bring to a boil. Reduce heat, cover, and simmer for 13-15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside. In another pot, combine the wheat berries and water. Bring to a boil. Reduce heat and simmer for about 25 minutes, or until the berries start to soften and become chewy. Drain any extra water and set aside.
While the grains are cooking, chop the vegetables and whisk the dressing ingredients together. Mix with the cooled grains and enjoy. Will keep in the refrigerator for 5-6 days.