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MASON JAR SALAD:whole foods wheat berry
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for the salad: | |
1 cup | uncooked wheatberries, (makes 2 & 1/4 cup cooked) |
1 cup | uncooked quinoa, (makes 2.5 cups cooked) |
1 cup | edamame |
1 cup | diced carrots, (about 2) |
1.5 cups | diced red pepper, (1 large) |
1.5 cups | diced green pepper, (1 large) |
1/2 cup | finely chopped fresh parsley |
Herbamare or kosher salt, to taste for the dressing (makes four 1/4 cup servings): | |
2/3 cup 100% | pure orange juice, (or use freshly squeezed) |
1/3 cup 100% | pure apple juice |
1 tbsp | apple cider vinegar |
1 tbsp | fresh minced ginger |
1 tbsp | fresh lime juice |
kosher salt, to taste, (I used 1/4 tsp) |
1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.
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