In a cozy kitchen filled with the aroma of spices and the comforting sound of simmering grains, a culinary adventure began. It was a rainy afternoon when I stumbled upon a hidden treasure in my pantry—various ancient grains that had been waiting patiently for their time to shine. Quinoa, farro, and spelt called out to me, each boasting a rich history and unique flavor. Inspired by their earthy tones and textures, I decided to create a salad that would not only celebrate these grains but also incorporate a vibrant citrus dressing to elevate their natural beauty.
This Hearty Ancient Grains Salad is a medley of flavors and textures, perfect for a nourishing lunch or as a stunning side dish at your next gathering. Let’s dive into the recipe!
Ingredients
1 cup quinoa
1 cup farro
1 cup spelt
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup cooked chickpeas (canned or freshly cooked)
1 bell pepper, diced (any color)
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup feta cheese, crumbled (optional)
Salt and pepper to taste
Citrus Vinaigrette
Juice of 2 lemons
Juice of 1 orange
1/4 cup olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Begin by rinsing the quinoa under cold water, then cook it in a pot with 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until fluffy. While the quinoa cooks, in a separate pot, combine the farro and 3 cups of water. Bring to a boil and simmer for about 30 minutes or until tender. Lastly, cook the spelt similarly, using 3 cups of water and simmering for around 25 minutes. Drain all grains and let them cool.
As the grains cool, prepare the vegetables. In a large mixing bowl, combine the chopped red onion, halved cherry tomatoes, diced cucumber, diced bell pepper, cooked chickpeas, parsley, and mint. This colorful mix will become the heart of your salad.
For the citrus vinaigrette, whisk together the freshly squeezed lemon juice, orange juice, olive oil, honey or maple syrup, and Dijon mustard in a small bowl. Season with salt and pepper to taste, balancing the sweetness and acidity to your preference.
Once the grains have cooled to room temperature, add them to the bowl with the vegetables. Pour the citrus vinaigrette over the salad, gently tossing everything together until well combined. The grains will soak up the zesty dressing, adding a burst of flavor to each bite.
If desired, sprinkle crumbled feta cheese on top for a creamy finish. Let the salad sit for at least 15 minutes to allow the flavors to meld, then serve it chilled or at room temperature.
This Hearty Ancient Grains Salad is not only a feast for the eyes but also a delightful combination of textures and tastes that will transport you to ancient kitchens where grains were revered. Enjoy every vibrant bite, and may this recipe inspire you to explore the timeless treasures of ancient grains!