1 cup uncooked grains* (Karen’s favorite combination: 1/3 cup rinsed quinoa, 1/3 cup millet, 1/3 cup raw buckwheat grouts)
2 cups water
1 ½ cups cooked chickpeas/navy/cannellini beans or 1 (15-oz) can of beans (rinsed and drained) or frozen peas/edamame (thawed)
1 ½ cups chopped seasonal vegetables (peppers, tomatoes, carrots, cucumbers, radishes, snap peas, whatever you have on hand!)
1 ½ cups lightly cooked/blanched greens (collards/kale/spinach/etc.)
½ – ¾ cup chopped green onions
1 cup finely chopped fresh herbs (parsley, basil, and/or cilantro) or 1-2 TBSP dried herbs
¼ cup lemon juice (approximately 2 to 3 lemons)
2-3 TBSP apple cider vinegar (or rice wine vinegar)
Splash of olive oil
2-3 cloves garlic (pressed or minced)
½ tsp salt
Black pepper (to taste)
Cook grains: put the grains and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the grains have absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the grains rest for 5 minutes.
In a large serving bowl, add the beans, chopped vegetables, greens, green onion, and herbs. Set aside.
In a small bowl, combine the vinegar, lemon juice, olive oil, garlic, and salt. Whisk until blended, then set aside.
Once the grains are mostly cool, add them to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and adjust the other seasonings as needed. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4-5 days. Serve chilled or at room temperature.
Note: I enjoy using millet and buckwheat because they are both nutrient rich, tasty, and generally speaking are more sustainable (socially and environmentally) than quinoa.