Fresh vegetables and grain tied together with a garlic lemon dressing.
sharpened chef's knife
For the Salad:
- 1 cup quinoa, oat groats, millet or rice
- 2 ½ cups water
- 1 bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 1 cup zucchini, diced
- 1 stalk of broccoli
- 1/4 cup red onion, diced
- 1/2 cup parsley, minced
- 2 cans chickpeas, drained and rinsed optional
For the Dressing:
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 2 Tbsp water or white wine vinegar
- ½ tsp Dijon mustard
- 2-3 garlic cloves, minced or pressed
- 1/2 tsp salt and ground pepper
For the salad:
Combine grain and water in a small saucepan and bring to a boil. Lower heat, cover and simmer according to grain directions. usually cooking quinoa for 10-15 minutes, taking off the heat and and letting it steam, covered for 5 minutes. Oat groats and rice will take longer, about 25-30 minutes, just don't cook until its mushy. You want it to be separate grains, not sticky and a little chewy. If using cauliflower rice, you can lightly steam it or use it raw.
While grain is cooking, prep the vegetables. Dice the onion, pepper and zucchini. Quarter the tomatoes. Cut the florets from the broccoli stem into small bit size pieces. Peel the remaining stem to remove the thick outer fiber and then dice the crunchy inner stem of the broccoli. Remove the leaves from the parsley stems and mince.
Combine vegetables and chickpeas, if using, in a mixing bowl, toss to combine.
When the grain is tender, drain any remaining water from the pan and add grain to the vegetables and let cool.
Add half the dressing and toss to completely coat the salad. Enjoy the salad at room temperature. Add more dressing before serving or pass with the salad.
I usually make this salad without the chickpeas and pile falafels on top.