alive logo

Ancient Grain Salad


    Ancient Grain Salad

    This salad is a consistent hit for potlucks and parties, or enjoy it all by yourself for a fully satisfying lunch. I love it because it’s perfect for using up any vegetables left in the fridge at the end of the week. The mushrooms add protein and a meaty texture.


    1 cup (250 mL) quinoa, kamut, or millet
    1/2 cup (125 mL) sunflower seeds, toasted
    1 1/2 cups (375 mL) shiitake mushrooms, sliced
    1/2 cup (125 mL) kohlrabi, sliced into “fries”
    2 tsp (10 mL) sea salt
    1/4 cup (60 mL) red onion or scallion, chopped
    1/4 cup (60 mL) carrots, chopped
    1/4 cup (60 mL) broccoli sprouts
    1/4 cup (60 mL) red or green cabbage, sliced
    1/4 cup (60 mL) small broccoli florets

    Italian Dressing

    2 cloves garlic, minced
    1/3 cup (85 mL) red wine vinegar
    1 Tbsp (15 mL) balsamic vinegar
    3 Tbsp (45 mL) flaxseed oil
    1 tsp (5 mL) Italian seasoning
    1 tsp (5 mL) sea salt

    Cook the quinoa in 2 cups (500 mL) Cook the quinoa in 2 cups (500mL) boiling water for 20 minutes and allow to cool in a large bowl (or run under cold water and drain). Fry the mushrooms and kohlrabi in a skillet with a bit of water until tender, about 5 to 10 minutes. To prepare Italian dressing, mix all ingredients and shake in a jar. Allow to sit so flavours mingle while you prepare the salad. Drain the mushroom-kohlrabi mixture and add it, along with the rest of the salad ingredients, to the cooled, drained quinoa. Drizzle with Italian dressing and lightly toss.

    Serves 6.

    Nutrition information

    Per serving: 392.3 calories; 11.3 g protein; 21.2 g total fat (2.2 g saturated); 44.9 g carbohydrates; 8.9 g fibre; 1279.2 mg sodium.

    source: "Cruciferous Confessions", alive #294, April 2007


    Ancient Grain Salad




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.