Mixed Grain Salad With Dried Fruit Recipes

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HARVEST GRAIN SALAD



Harvest Grain Salad image

A mix of quinoa, veggies, edamame, dried fruit and nuts, this Harvest Grain Salad makes a hearty lunch or dinner recipe for the fall or winter or really...any time of year!

Provided by Davida Lederle

Categories     Salad

Time 30m

Number Of Ingredients 11

1 cup of quinoa, cooked in 3 cups of water (or according to package instructions)
1/2 bell pepper, chopped
1/4 red onion, finely chopped
1 cup edamame, cooked and shelled (1 cup unshelled)
1/2 cup dried apricots, about 8 chopped
1/2 cup nuts, finely chopped (I used pecans)
1/4 cup orange juice
2 T red wine vinegar
1/2 tsp cumin
1/4 cup crumbled blue cheese (optional)
salt and pepper, to taste

Steps:

  • Cook quinoa and let cool.
  • Once quinoa has cooled combine with veggies and apricots.
  • Mix in orange juice, red wine vinegar, cumin and salt and pepper.
  • Stir to combine and top with blue cheese if desired.
  • Serve immediately or store in the fridge for up to one week.

QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

MIXED-GRAIN SALAD WITH DRIED FRUIT



Mixed-Grain Salad with Dried Fruit image

Categories     Salad     Rice     Side     Sauté     High Fiber     Cranberry     Currant     Apricot     Pecan     Bon Appétit     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

  • Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
  • Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Stir pecans into salad and serve.

MIXED GRAIN SALAD



Mixed Grain Salad image

Make and share this Mixed Grain Salad recipe from Food.com.

Provided by evelynathens

Categories     Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1/2 cup chopped shallot
1 cup brown rice
1 cup wild rice
1 cup wheat berries
2 cups water
2 cups chicken stock or 2 cups vegetable broth
3/4 cup dried cranberries
1/2 cup chopped dried apricot
1/2 cup dried currant
1/2 cup sherry wine vinegar
2 tablespoons walnut oil or 2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Steps:

  • Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
  • Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.

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