Grains (brown rice, arborio rice, white quinoa, red quinoa, pearl barley, bulgur, freekah etc)
This salad takes a while to make as most of the ingredients are cooked, but it keeps well in the fridge and while it’s satisfying enough to be a meal on its own it is a great salad to pop with some falafel or lamb in a wrap or to use as the basis for a frittata if you have some left over at the end of the week. You could even freeze it – though I would probably only use the defrosted salad in frittata and not eat it separately.
Choose 2 or 3 grains, I like brown rice, white quinoa and pearl barley for depth of flavour. Cook about 1/3 cup of each. Unfortunately, they all have different cooking times so unless you’re a timing magician you’re probably just going to do these separately. On the plus side, the grains can be pre-done and frozen in batches to use over time so you can do a cup or so of each and have grains prepped for next time.
Then dice your veg into bite-sized portions, drizzle with olive oil and roast in the oven.
To make the dressing begin by toasting your sesame seeds in a pan on low heat until 2 or 3 seeds start to ‘pop’. Then remove from the heat and blend your sesame seeds in a blender until smooth. Add your soy sauce, mirin, sugar and sesame oil and blend. This dressing will keep in your fridge for a few weeks.
Combine the roasted veggies and grains, toss with the dressing and serve on a bed of spinach topped with some slivered almonds. Satisfaction.
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