In the heart of a bustling farmer’s market, I stumbled upon a vibrant display of ancient grains, each one whispering stories of civilizations long past. They beckoned me to create a dish that honored their rich heritage while celebrating the fresh produce of the season. This Hearty Ancient Grains Salad is a tribute to those grains, infused with roasted vegetables and a zesty dressing that makes every bite a delightful experience.
Ingredients
For the Salad:
1 cup quinoa
1/2 cup farro
1/2 cup freekeh
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 zucchini, diced
1 cup spinach, chopped
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper, to taste
Instructions
Begin by rinsing the quinoa, farro, and freekeh under cold water to remove any bitterness. In a large pot, bring water to a boil, then add the grains. Reduce to a simmer and cook according to package instructions until tender but still chewy. Drain any excess water and allow them to cool.
While the grains are cooking, preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, bell pepper, and zucchini with olive oil, salt, and pepper. Spread them evenly and roast in the oven for about 20-25 minutes or until they are tender and slightly caramelized.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing. Adjust the seasoning to taste.
Once the grains have cooled, combine them in a large mixing bowl with the roasted vegetables, chopped spinach, red onion, and parsley. Drizzle the dressing over the salad and toss gently to combine. If desired, sprinkle with crumbled feta cheese for an added layer of flavor.
Let the salad sit for a few minutes to allow the flavors to meld, then serve warm or at room temperature. This salad is perfect as a main dish or a side, and it showcases the wholesome goodness of ancient grains beautifully.
As I savored the first bite, I could almost hear the echoes of the past, reminding me of the resilience and nourishment these grains provided to our ancestors. This dish not only nourishes the body but also the soul, bringing the history of ancient grains to life in every forkful.