photo-74By: The Working Girl’s Kitchen

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.

Directions:

  1. 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.
  2. Prepare all salad ingredients and combine into a large bowl.
  3. Whisk together all ingredients for the dressing manually or mix in a blender.
  4. Toss grains, salad ingredients and dressing together.

Salad ingredients:

  • 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

Dressing ingredients:

  • 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)