Summertime Layered Salad

I had difficulty coming up with a post name that summarizes the dish since there’s so many different ingredients and there isn’t one that is dominant more than the other. However, eating this salad reminds me of the summertime with it’s citrus dressing and light, refreshing taste of the salad ingredients. I got the recipe from Oh She Glows Blog, which originally was adapted from Whole Foods. It looked so delightful that I just had to try it out!

Layered in a large mason jar (which was too big at 800ml). Ideally, 500ml jar would work great.

Mixed all together

Recipe from Oh She Glows Blog

Makes 4 servings

Salad:
1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
1 cup uncooked quinoa (makes 2.5 cups cooked)
1 cup edamame
1 cup diced carrots
1 diced red pepper
1 diced green pepper
1/2 cup finely chopped fresh parsley
Sea salt, to taste

Dressing (makes four 1/4 cup servings):
2/3 cup 100% pure orange juice (I used Evolution Organic 100% Orange juice)
1/3 cup 100% pure apple juice (I used Columbia Gorge Organic 100% Apple Cider)
1 tbsp apple cider vinegar
1 tbsp fresh minced ginger
1 lime, squeezed
Sea salt, to taste

1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5-10 mins longer than the quinoa.

2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.

3. You can then layer the ingredients in mason jars or mix all together!

Miso Tahini Noodles

Long overdue post! I’ve been so busy with work that I actually haven’t cooked in a while, but I have a little breathing room for the next week, whew. I have a lot of tahini to use up, so I was looking for a recipe using tahini as an ingredient. I stumbled across this, and it sounded good. I enjoyed the dish. It’s easy to whip up and it’s half raw-ish, so I would make this again.

 

Recipe adapted from The CopyCat Cook

Makes 2 servings

4 tbsp of tahini
2 tsp miso paste
less than 1/2 cup hot water
Handful of broccoli, lightly cooked
1 cup cooked noodles (I used 100% buckwheat noodles)

Mix the miso and hot water together. Add in tahini and stir until well combined. Toss the dressing with the noodles and broccoli.