This salad is perfect to bring to a cookout or to divide for office lunches. Again, like most of my recipes, feel free to add or subtract ingredients.
I originally planned on making this a wheat berry salad, but realized I didn’t have enough wheat berries on hand. Of note, I used the quick-cook wheat berries; they cook in 15 minutes instead of the usual 45 minutes. I used quinoa as a supplement, since quinoa also cooks in 15 minutes.
Wheat berries are whole wheat kernels and can be described as having a sweet, nutty flavor with an addicting chewy texture. They are high in fiber, low in calories and packed with vitamins and minerals. A half-cup serving of cooked wheat berries is a great source of manganese, selenium, phosphorus and magnesium. This whole grain also contain lignans, phytochemicals thought to guard against breast and prostate cancers.
- In a large pot, bring wheatberries and quinoa to a boil. Reduce heat and let simmer for 15 minutes. Drain the mixture, and let sit until cool.
- Prepare all salad ingredients and combine into a large bowl.
- Whisk together all ingredients for the dressing manually or mix in a blender.
- Toss grains, salad ingredients and dressing together.
- 1 cup quick-cook wheat berries
- 1 cup quinoa
- 4.5 cups water
- 1 can chick peas
- 1 red pepper, chopped
- 1 cup spinach, chopped
- 1/3 medium-sized red onion
- 1/2 cup feta cheese
- 1/2 cup sliced almonds (toasted)
- 1 cup grape tomatoes, halved
- 5 tbs olive oil
- 1 orange, juice and zest
- 1 lemon, juice and zest
- 3 garlic cloves, minced
- 2 tbs honey
- 1 tbs fresh ginger (grated on microplane)