Whole Grain Salad w/ Lemon Vinaigrette

Photo: Down to Earth Recipes
A variety of ancient grains and bright veggies make this salad into a full meal, perfect for big dinners, picnics and parties all summer long!
Yield
3-4 Servings
Vegan
Gluten-Free
Entrees
Salads
Quick & Easy
Ingredients

Grains

  • 1 cup water
  • 1 cup teff
  • 1 cup water
  • ½ cup quinoa

Lemon Vinaigrette

  • ½ cup fresh lemon juice
  • 2 Tablespoons fresh orange juice
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil, hemp oil or flax oil
  • 2 Tablespoons ume plum vinegar (or soy sauce)
  • 1 Tablespoon orange zest
  • 1 Tablespoon lemon zest
  • Black pepper to taste

Salad

  • 6 cups leafy greens (spring mix, arugula, spinach, etc.)
  • 1 cup shredded or sliced carrots
  • 1 cup diced cucumber
  • ½ cup chopped, toasted nuts
Instructions
  1. In a small saucepan, bring 1 cup water to boil. Add teff, cook for five minutes, then turn off heat. Let stand until cool.
  2. In another saucepan, bring 1 cup water to boil. Add quinoa. Cover and simmer on low for 15 minutes. Turn off heat and let stand until cool.
  3. To make the Lemon Vinaigrette: Whisk together all ingredients and let stand for at least 15 minutes to meld the flavors.
  4. Toss half of the Vinaigrette over Grains and stir to combine.
  5. In a large bowl mix all salad ingredients. Add Grains, add remaining dressing if needed and serve. Enjoy!