Power Grain Salad Recipe

Rinse and combine grains

Rinse the red quinoa, brown rice and wild rice separately under cold water until the water runs clear (this removes dust and quinoa bitterness). Combine rinsed quinoa, brown rice and wild rice in a medium saucepan.

Add 5 cups water and 1 tsp kosher salt to the saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently. Cook for 20–25 minutes until grains are tender and liquid is absorbed (brown rice and wild rice may take longer; check after 20 minutes and continue up to 30–35 minutes if needed). If water is absorbed before grains are tender, add 1/4 cup hot water and continue cooking until done.

When cooked, remove from heat and let rest, covered, for 10 minutes. Fluff grains with a fork and spread on a rimmed sheet pan or large plate to cool to room temperature so the salad doesn't get soggy.

While grains cool, drain and rinse the chickpeas. Pat dry on paper towels. Optionally lightly smash half of the chickpeas with the back of a spoon to give varied texture; otherwise leave whole.

Line a small baking sheet with parchment. In a small skillet over medium heat, melt 1 tsp butter with 2 tbsp granulated sugar until sugar begins to dissolve and foam (about 1 minute). Add 1 cup pecan halves and toss to coat for 2–3 minutes, stirring constantly so sugar caramelizes evenly but does not burn.

Transfer candied pecans to the prepared sheet and spread into a single layer. Sprinkle with 1/4 tsp sea salt if using. Let cool completely, then roughly chop or leave whole depending on preference.

In a blender or food processor, combine 1 ripe avocado, 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp apple cider vinegar, 2 tbsp Greek yogurt, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1 small garlic clove, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper.

Blend until smooth, adding up to 2 tbsp cold water a little at a time to reach a thick but pourable emulsion consistency. Taste and adjust seasoning — add more lemon for brightness, salt to taste, or a splash more olive oil for silkiness. Keep chilled until assembly.

Core and dice 2 apples into 1/2-inch pieces. If desired, toss apple cubes immediately with 1 teaspoon lemon juice (from the avocado dressing portion) to prevent browning.

Thinly slice 3 green onions and finely chop 1/4 cup fresh parsley. If using greens as a base, arrange 4 cups baby spinach or mixed greens on the serving platter or bowls.

In a large bowl, combine the cooled grain mixture and the chickpeas. Add the diced apples, green onions, and chopped parsley. Toss gently to combine so the ingredients are evenly distributed.

Drizzle about half to three-quarters of the avocado emulsion over the salad (start with 4–5 tablespoons) and toss to coat. Add more dressing as needed — you likely won’t need all of it. The salad should be moist but not swimming in dressing.

Fold in roughly two-thirds of the candied pecans, reserving some for garnish. Taste and adjust salt, pepper, or lemon as needed. If desired, drizzle 1 tsp olive oil and sprinkle 1/2 tsp lemon zest over the top for extra brightness.

Transfer to a serving bowl or platter, top with remaining candied pecans and additional parsley or green onion for garnish. Serve at room temperature or chilled.