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 »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.