Quick Five Grain Salad Recipes

Steps:

• Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
• Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
• Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

Steps:

• For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
• For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

Steps:

• Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.

Steps:

• In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
• Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.