WHEATBERRY AND QUINOA SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 cup wheatberries
  • 3 cups water, divided
  • 1/2 cup quinoa
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 5 tablespoons canola oil, divided
  • 1/4 cup stalk celery, small diced
  • 1/4 cup shallots, small diced
  • 1/4 cup tart red apple (skin on), small diced
  • 3 ounces mixed mushrooms, cut into bite-sized pieces (can include white, cremini, shiitake, oyster, etc.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup gorgonzola cheese, crumbled (approximately 2 ounce)
  • 2 tablespoons pinenuts, toasted
  • 1 tablespoon fresh thyme, chopped

Directions

  • Instructions:
  • Place the wheatberries in a small saucepan with 2 cups water. Bring to a boil, then cover and reduce to a simmer until tender (approximately 45 minutes).
  • Place the quinoa in a separate small saucepan with 1 cup water. Bring to a boil, then cover and reduce to a simmer until tender (approximately 10-12 minutes).
  • Combine the cooked wheatberries and quinoa in a bowl and set aside. (Note: The grains can be cooked one day in advance and stored, covered, in the refrigerator.)
  • Whisk together the apple cider vinegar, honey and 3 tablespoons of canola oil and set aside.
  • Heat 2 tablespoons of canola oil in a sauté pan on medium high heat. Add the celery, shallots and apples and sauté until tender (5-7 minutes). Add the mushrooms and continue to sauté until mushrooms are tender. Add the cooked grains and toss all together well to heat through. Season with salt and pepper.
  • Toss lightly with the apple cider honey mixture, gorgonzola, pinenuts and fresh thyme.
  • Hint: If you cut up the apples more than a few minutes in advance of cooking, store them in lemon water to prevent browning.

Notes

I found this recipe on the Whole Foods website and can't wait to try this!

Categories: Grain  Side Dish  Stove 

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