Free recipe
Mixed Grain Salad Bowls
Built around cooked quinoa and cooked farro or brown rice -- the method starts by if your grains are warm.
Anchored by cooked quinoa, cooked farro or brown rice and chickpeas, this salad dish starts by if your grains are warm and comes together in about 55 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
Worth the 55 minutes -- this is a weekend project that pays off.
An easy, forgiving method -- hard to get wrong on a first try.
Built around cooked quinoa, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 cup cooked quinoa
- 1 cup cooked farro or brown rice
- 1 cup chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup chopped parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
If your grains are warm, let them cool slightly so the salad is not soggy.
Combine the quinoa, farro, and chickpeas in a large bowl.
Add the tomatoes, cucumber, and parsley.
Whisk the olive oil, lemon juice, salt, and pepper into a dressing.
Pour it over and toss well - grain salads soak up dressing, so taste and add a little more lemon or salt if it seems flat.
Divide between bowls and serve. This keeps well in the fridge for lunch the next day.
The step worth not rushing: Pour it over and toss well - grain salads soak up dressing, so taste and add a little more lemon or salt if it seems flat.
