Description:
This hearty warm grain salad is a nutritious combination of your choice of buckwheat, quinoa, or farro, paired with roasted vegetables and fresh greens. Drizzled with a simple olive oil dressing, this salad is perfect as a main dish or a side. Packed with protein, fiber, and flavor, it’s an ideal meal for any time of year, especially during the cooler months!
Detailed Recipe:
Ingredients:
- 1 cup buckwheat, quinoa, or farro
- 2 cups vegetable broth or water
- 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots)
- 2 cups fresh greens (e.g., spinach, arugula, or kale)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and black pepper, to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions:
- Cook the Grains: In a saucepan, bring the vegetable broth or water to a boil. Add your choice of grains and reduce to a simmer. Cook according to package instructions until tender (about 15-20 minutes for quinoa or farro; 10-15 minutes for buckwheat). Drain any excess liquid and set aside.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the mixed vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.
- Combine the Ingredients: In a large mixing bowl, combine the cooked grains, roasted vegetables, and fresh greens. Drizzle with the remaining olive oil and balsamic vinegar, and toss gently to combine.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Garnish with fresh herbs. Serve warm as a filling main dish or side.
