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
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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