Multigrain Salad Recipe
Mix Of Red & White Quinoa, Wheatberry, Wild Rice, Slow Roasted Tomatoes, w/ Red Wine Vinaigrette & Chopped Mixed Greens
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Grains
In separate pots, cook red quinoa, white quinoa, wheatberry, and wild rice according to package instructions. Once cooked, drain and set aside to cool.
- 2
Prepare Slow Roasted Tomatoes
If not already prepared, roast tomatoes by slicing them in half, drizzling with olive oil, salt, and pepper, and baking at 300°F (150°C) for about 1 hour until soft and caramelized.
- 3
Mix the Salad
In a large bowl, combine the cooked grains (quinoa, wheatberry, wild rice), slow roasted tomatoes, and mixed greens.
- 4
Prepare the Vinaigrette
In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to taste.
- 5
Dress the Salad
Drizzle the red wine vinaigrette over the salad mixture and toss gently to combine. Adjust seasoning if necessary.
- 6
Serve
Transfer the salad to serving plates or bowls and enjoy!