Whole Grain Salads

Barley, quinoa and bulgar salads are my absolute favorite sides for dinner when it’s nice out. They are great sources of fiber and easy to prepare ahead of time. I like to make them on the weekends for dinner and use the leftovers for our lunches during the week. The nice thing about whole grain salads is you don’t need a recipe to make a delicious combination and it’s a great way to use up vegetables that have been sitting in the fridge for awhile. Start by preparing the grain of your choice per the box directions: barley, wheatberries, quinoa, bulgar, etc…(I usually cook mine in broth instead of water for added flavor). Next, dice up fresh vegetables and herbs (peppers, green onions, tomatoes, cucumbers, sun dried tomatoes, olives, zucchini, arugula, basil, parsley, thyme, etc…) and add them to your cooled off grains. You can also add beans, nuts, cheese (feta works great) or seeds. Lastly, top this off with dressing. You can use a store bought dressing if you are crunched for time but homemade dressings are healthier and tastier and very easy to make. Start by using a general ratio of about 2:1 for oil to vinegar or a citrus juice like lime, lemon or orange. Then add some fresh or dried herbs or just a sprinkle of salt and pepper.

Here’s the recipe I tried this weekend (minus the pistachios):

Mediterranean Barley with Chickpeas and Arugula

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