5-Grain Power Salad
 
Cook time
Total time
 
Author:
Serves: 8 cups
Ingredients
Salad:
  • 2-1/2 cups cooked spelt, barley or wheat berries (I used a 5-grain mix of spelt, barley, brown rice, wheat berries and oats)
  • 1-1/2 cups cooked or canned black beans (or red kidney beans or chickpeas), rinsed and drained
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 handfuls washed and shredded kale
  • handful of fresh parsley, chopped
Dressing:
  • 3 tbsp lemon juice (about one lemon)
  • 3 tbsp olive oil
  • 1 tsp powdered mustard
  • ½ tsp honey
  • ¼ tsp paprika
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
Instructions
  1. Cook your grains and beans according to package directions. Rinse with cold water and drain. You can make this ahead and set aside in a large bowl while you prepare the dressing.
  2. In a large skillet, add 1 tbsp olive oil and sauté garlic on medium-low for 1-2 minutes. Add in onion and cook for 5-6 minutes or until translucent. Add kale and sauté until wilted.
  3. Whisk together the dressing ingredients in a small bowl. Add to skillet and stir well.
  4. Pour mixture into the grains and beans; and stir well. For the best flavour, chill for at least an hour to let the flavours develop or enjoy warm immediately. Refrigerate leftovers for up to 3 days.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2015/01/5-grain-power-salad.html