Saturday, February 18, 2012

Layered Salad from OhSheGlows

Here's a delicious salad that Foo-Foo and I made tonight. You can change the vegetables to suit your own tastes, of course. 

Here's the recipe from Oh She Glows, with my changes in parentheses.

For the salad:
1 cup uncooked wheatberries (bulgur wheat)
1 cup uncooked quinoa
1 cup edamame (I subbed zuchinni instead)
1 cup diced carrots
1.5 cups diced red pepper
1.5 cups diced green pepper
(I used about 6 sweet tricolored peppers)
1/2 cup finely chopped parsley
Salt, to taste (I forgot this)

For the dressing: (makes four 1/4 cup servings)
2/3 cup 100% pure orange juice (I juiced two oranges)
1/3 cup 100% pure apple juice (I didn't have an apple, so I used a bit of pineapple juice)
1 Tbl apple cider vinegar
1 Tbl fresh minced ginger
1 Tbl fresh lime juice
Salt, to taste

I also added a bit of Bragg's Liquid Aminos to the dressing, as it didn't have the right taste for me. You could use soy sauce or tamari instead of the Bragg's, if desired.

1. In a medium sized pot. add quinoa and 1.5 cups water. Bring to a boil, reduce head and cover and simmer until fluffy, about 15-20 min. Do the same for the wheatberries (bulgur), but add 2 cups of water and cook until tender and chewy.

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

3. When the grains have cooked, grab your pint-sized mason jars and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 Tbl parsley adn 1/4 cup edamame per mason jfar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit left over. Alternatively, you can just mix the salad together into a big bowl with the dressing. The salad will keep in the fridge for 5-6 days.

*note: the veggies are all raw

It is quite a tasty salad, light and satisfying, and very open to variations.

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