Ancient Salad Recipe
Fresh spring mix, topped w/ red quinoa, brown & red rice, black barley, roasted yellow tomatoes, cranberry, walnut, pickled cabbage & fresh avocado
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Ingredients
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Salad Base
Toppings
Method
Preparation of Grains
- 1
- 2
Cook Brown and Red Rice
In a separate pot, combine 1 cup of brown rice and 2 1/2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for about 45 minutes or until tender. Remove from heat and let it rest. Repeat this process for 1 cup of red rice, adjusting the water to 2 cups.
- 3
Cook Black Barley
Combine 1 cup of black barley with 3 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 60 minutes or until tender. Once done, drain any excess water and set aside.
Roasting Tomatoes
- 4
Prepare and Roast Tomatoes
Preheat your oven to 400°F (200°C). Slice yellow tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they are tender and slightly caramelized.
Assembling the Salad
- 5
Combine Salad Ingredients
In a large serving bowl, add the spring mix salad greens. Then layer on the cooked red quinoa, brown rice, red rice, and black barley. Add the roasted yellow tomatoes on top.
- 6
Add Toppings
Sprinkle the dried cranberries, chopped walnuts, and pickled cabbage over the salad. Finally, add diced fresh avocado on top.
- 7