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!
Suey's Wholesome Kitchen 