Half Size Five Grain Salad Recipe

Rinse and combine

Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water until water runs clear (this removes bitterness). Place rinsed quinoa, farro, wild rice, millet, and bulgur in a small saucepan.

Cook grains

Add 1.5 cups water or vegetable broth and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–18 minutes until grains are tender and most liquid is absorbed. (Cooking times vary by grain — check farro and wild rice; if any grain still chewy, add up to 2–3 tbsp water and continue a few minutes.) Remove from heat and let sit covered 5 minutes.

Fluff and cool

Uncover and fluff the mixed grains with a fork. Transfer to a rimmed baking sheet to spread into a single layer so steam dissipates and grains cool quickly. Chill in refrigerator 10–15 minutes until just warm or room temperature; cooling helps achieve a crispy finish later.

Crisp the quinoa mixture

Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add the cooled grain mixture in an even layer (you may see some loose quinoa become crisp). Press gently and let cook, stirring occasionally, until some pieces turn golden-brown and crisp, about 4–6 minutes total. Remove from heat and let cool briefly.

Prepare avocado

While grains crisp, cut 1/2 avocado into 1/2-inch cubes. Toss gently with 1 tsp lemon juice and 1/4 tsp salt to prevent browning and season lightly. Keep refrigerated until assembly.

Dice the cucumber, halve the cherry tomatoes, finely dice the red bell pepper, and mince the red onion. Chop the parsley and (if using) mint. Place all vegetables and herbs in a medium bowl and toss to combine.

In a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or agave), 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Combine the crisped grain mixture with the vegetable-herb mixture in a medium mixing bowl. Pour the dressing over and toss gently to coat, taking care not to mash the avocado.

Fold in the lemon-seasoned avocado cubes gently just before serving so they keep shape. Taste and adjust salt, pepper, or lemon as needed.

Transfer half-size portion to a serving plate (or refrigerate if serving chilled). Garnish with toasted pumpkin seeds or slivered almonds and scatter microgreens or baby arugula on top if desired.