Monday, April 21, 2008

RECIPE ~ Mixed Grain Salad

It's a rainbow in a bowl! This dish makes a light-yet-hearty lunch or a great side dish. Feel free to experiment with different grains, vegetables and dressings!

1/4 cup each dry barley, french lentils and quinoa
1/4 cup each corn kernels and drained canned beans of your choice
1/3 cup each minced red pepper, carrots, celery and parsley
1-3 cloves garlic, grated or minced
2 Tbsp pumpkin seeds
1/2 cup Liquid Gold Dressing
(or use a dressing of your choice, or simply lemon and olive oil with salt and pepper)

Rinse barley and add to a medium saucepan half full of water. Cook on low for 20 minutes, then add well rinsed lentils* and quinoa. Cook for 20-25 minutes longer til all grains are cooked. Drain and let cool.

Combine grains with all the remaining ingredients. Mix well with the salad dressing. Serves 4.

NOTE: French lentils cook in 20 minutes. If you substitute with other lentils (with the exception of red lentils which also cook in 20 minutes), start cooking them with the barley so they get a full 45 minutes to cook.

VATAS use wheat kernels for grains; cook or steam veggies before adding; add 1-2 Tbsp tahini to the salad dressing
PITTAS use barley, wheat kernels and quinoa; omit garlic
KAPHAS use a low-fat dressing with little or no salt


SMN said...

luks nice

Michele Yamazaki said...

Just made this for lunch. Really really good. I just realized I forgot the corn. :-)

Lori Thompson-DiaPaul said...

I just made this and I love it! Thank you for this recipe.