The Wegmans salad bar is a frequent place for me to visit when I’m out and about running errands, or after hiking at a local park, and I find myself hungry. I love to eat a mixture of greens, cold grain salads, veggies and dried or fresh fruit. It’s like a veritable taste explosion in my mouth! When making dinner at home the other night a light bulb went off and I asked myself, “Why don’t I ever make that at home?”. Silly that I hadn’t done it yet. So I checked out the shelves in the pantry and was happy to see that I had enough core ingredients to put this dish together. Most of the ingredients in the recipe below can be substituted with the food/grain that you prefer (or that you have handy). Enjoy!!
Cold Grain Salad:
1 cup brown basmati (dry)
½ cup red quinoa (dry)
1/8 cup chopped onions, sesame seeds, slivered almonds & finely chopped dried apricots
¼ cup chopped red peppers & cucumbers
1/3 cup black beans
1/3 cup mung beans (dry)
Dressing – 3 Tbsp balsamic vinegar, 1/3 cup cranberry juice, 2 Tbsp chia seeds, 2 Tbsp olive oil.
Cook rice and quinoa together in 2 cups of water for 20 minutes. Add mung beans for 5 extra minutes while water is absorbed and rice/quinoa sit. Meantime chop veggies, onions and apricots and put in bowl with black beans. Mix with most of the dressing, reserve a little for mixing later. When rice mixture is done and water absorbed add to the veggie mixture and stir. Drisel remaining dressing on the top, cover and chill for at least an hour before serving.
I put some spinach leaves in a bowl and about 1 1/2 cups of the cold grain salad on top of that then crumbled feta cheese over it all. YUMMO!!!