Quick Five Grain Salad Recipes
FIVE-GRAIN SALAD
Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain salad is full of them! There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature's superfoods. They have a long culinary history: Amaranth and quinoa are American heritage grains that were eaten by the Aztecs and Incas, res
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield 6 cups
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.
SERIOUSLY GOOD QUINOA SALAD
Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It's easy to make and tastes incredible. Whether you already love quinoa or don't cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 25m
Yield Makes about 8 cups
Number Of Ingredients 17
Steps:
- Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
- Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
- Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
- When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
- In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
- Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 282, Fat 14g, SaturatedFat 2g, Cholesterol 0mg, Sodium 274.5mg, Carbohydrate 33g, Fiber 6.5g, Sugar 7.3g, Protein 8.8g
QUICK FIVE-GRAIN SALAD
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
- Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
- Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.
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