Quinoa Wheat Berry Very Veggie Salad with a Dijon Vinaigrette.
I haven’t eaten meat in about 6.5-7 months. I enjoy salads for dinner because they are relatively light but packed with vitamins/protein. I whipped up a big batch of this salad that works for me for lunch or dinner and as a side for my carnivore family. This recipe, like most of mine, is very flexible and can be made to suit your taste or what’s in your refrigerator. I added the veggies I had but would vary that week to week. Also using roasted veggies would also be wonderful. This salad is perfect served at room temperature or straight out of the refrigerator. Perfect for your holiday buffet.
1 cup of cooked wheat berries (according to package directions)
1 cup of cooked quinoa (according to package directions)
1 cup of chopped cherry tomatoes
1/2 large cucumber (peeled and diced)
1/2 large green bell pepper, diced
Handful of baby organic carrots, sliced
1/2 cup of rinsed chickpeas
2 tablespoons of red wine vinegar
1 tablespoon dijon mustard (I used Maille)
1/3 cup of good quality olive oil
Salt and pepper to taste
Salad: Toss all of the ingredients together in a bowl. Then dress the salad with the vinaigrette when you are ready to serve.
Whisk all of the ingredients together and then add to your salad. Toss to coat.
— Knead to Cook