Tuesday, September 2, 2014

Three Grain Salad

I have grown a deep love for grains.  When eaten properly, they can be such a great part of a diet...the true definition of diet.  If you struggle with grains, consider how you are eating them.  Do you know that grains, like beans, should be soaked before cooking them?  They can be soaked overnight, just like you would with beans.  If you find yourself getting bloated after eating grains, trying soaking them before you cook them.  (This isn't necessary for rice.)  Does your stomach react a little bit to quinoa?  Quinoa should be rinsed before cooking as it washes off a natural pesticide found in the grain...so if you aren't rinsing, try that before giving it up.

Some people simply can't eat grains.  Their bodies don't handle them well.  But I believe a majority of people who feel they must avoid grains all together could eat them if they were prepared properly.  Find what works for you.

Tonight for dinner, I made a 3 Grain Salad.  I'm sure it was an idea I had based off of other recipes I've tried, but this is the recipe I came up with...and the kids liked it too.  That's always a bonus.  I used quinoa, spelt, and leftover wild brown rice.  Use whatever grain you'd like.

Three Grain Salad

Salad Ingredients
1 green pepper, chopped
1 red pepper, chopped
1 cup frozen peas, thawed
1 cup corn, thawed
15 oz can kidney beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz black beans
4 green onions, finely chopped
2 cups cooked spelt berries
2 cups cooked quinoa
1 1/2 cups wild brown rice
1/2 cup fresh cilantro, minced

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1-2 tablespoons raw honey
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/5 teaspoon black pepper

1. Put all salad ingredients into a large bowl.  Mix together.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over the salad.  Mix together.  Eat as a meal or as a side. 


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