Quick Five Grain Salad Food

SPRING GRAIN SALAD

Steps:

• Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

QUICK FIVE-GRAIN SALAD

Steps:

• Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
• Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
• Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

QUINOA SALAD, FIVE GRAIN PILAF WITH OIL-FREE LIME CILANTRO DRESS

Steps:

• quinoa salad:.
• toast the quinoa in a dry skillet for a ew minutes. add 4 cups boiling water, apricots and sun dried tomatoes.
• cover and cook over low heat for 15 minutes. add the corn kernels and let rest for 10 minutes. transfer to a fine mesh strainer and allow to drain well for another 10 minutes, transfer to a large bowl and add remaining ingredients and mix well.
• lime-cilantro dressing:.
• place all dresing ingredients into a food processor or blender and proess until well mixed. taste and adjust seasonings as desire, addin kosher salt to taste. toss with the quinoa mixture and serve. the grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.

HELP-YOURSELF GRAIN FRIDGE SALAD

Steps:

• In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
• Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

MEDITERRANEAN GRAIN SALAD

Steps:

• In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.
• Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.