Grain Salads

One of the easiest and most nutritious lunches you can make is a grain salad. It is a wonderful recipe for using up what’s left in your fridge at the end of the week. Grain salads are also wonderful for meal-prepping, since they keep beautifully and are ready-to-eat right out of the fridge! Not to mention they’re incredibly tasty, filling, and satisfying!

RECIPE

This is just a loose template that I use when making grain salads. Feel free to be creative and go your own direction with your own recipe!

1. Start with a cooked and cooled grain base

Use any grain you’re a fan of! Farro, quinoa, rice, wheat berries, freekeh, couscous, etc. I usually rinse whatever grain I’ve cooked with cold water to cool it off and remove excess starches.

2. Fresh or cooked vegetables, chopped

This is the perfect use for those extra veggies that have been sitting in your fridge all week that you don’t know what to do with! If you like the veggies raw, keep them raw. If you prefer cooked, then sauté them in a pan or roast them in the oven. The wider of a variety you can use, the more fun textures and flavors your salad will have! Don’t forget to look in your cupboard as well! Marinated veggies like artichoke hearts, olives, or sun-dried tomatoes can add a huge flavor-punch.

3. Protein

Beans, nuts, seeds, or all three! If your beans are canned, make sure to drain and rinse them very well before adding.

4. Dressing

You can use a vinaigrette or a creamy dressing. Using a store-bought dressing works great, or you can make your own. I usually enjoy a creamy tahini-based dressing made with tahini, lemon juice, and garlic (recipe below).

5. Fresh herbs and garnishes (optional)

The bright, fresh flavor that herbs add to a cold salad cannot be overstated. Basil, parsley, dill, chives, or even green onion can add such complexity and flavor to even the most simple grain salad recipe!