Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and loving granddaughter – inspiring you to get excited about food!
Looking for a fresh and wholesome salad to enjoy for lunch, dinner, side or snack? Well I think you are going to love this Ancient grain salad!
Made with Quinoa, lentils, fresh herbs, nuts, seeds and raisins, It’s loaded up with all the good stuff.
What are Ancient grains you ask? Ancient grains are a group of whole grains that are rich in omega-3 fatty acids, antioxidants and protein. Basically they are really good for you! You can substitute the quinoa with freekah or cracked wheat. Not only is this salad delicious with It’s different textures and flavours but It’s packed full of nutrients to keep you fuller for longer.
Ancient grain salad is also known as Cypriot grain salad. If you ever got the chance to dine at George Calombaris’ Hellenic Hotel in Williamstown, then you may have been lucky enough to try it as part of their yummy Greek banquet.
Perfect for gatherings, family BBQ’s or as a side; It’s pretty much got it all when it comes to textures and flavour. You’ve got soft, crunchy, sweet, zesty, salty and tart. Making this salad so much fun to eat. You can also add pomegranate molasses for an extra burst of freshness.
I love having a big bowl of this salad for lunch with a dollop of Greek yoghurt on top!
Ancient grain salad can also be made ahead and it tastes even better after a day or two as all the wonderful flavours settle in. Enjoy XX
For many more family favourite recipes check out my food blog at www.mrsfoodiemumma.com
Ingredients
- 1 cup quinoa
- 1 bunch coriander chopped
- 1/2 bunch parsley chopped
- 1/2 red onion finely sliced
- 400 g can lentils drained and rinsed
- 2 tbsp toasted pumpkin seeds
- 2 tbsp toasted slivered almonds
- 2 tbsp toasted pine nuts
- 2 tbsp toasted pistachios
- 2 tbsp baby capers
- 1/2 cup currants
- 1 lemon juiced
- 3 tbsp extra virgin olive
- Sea salt to taste
For the dressing
- 1 cup Greek yoghurt
- 1 tsp ground cumin
Method
- Place quinoa in a medium saucepan with two cups water and 1tsp salt, bring to a simmer then reduce heat to low, cover with lid and let cook for 15 minutes. Remove from heat and let stand with lid on for 15 minutes. Remove lid and fluff up with a fork.
- In a large bowl, place the coriander, parsley, red onion, quinoa, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
- Mix the yoghurt, ground cumin and honey until combined. Add to the salad and mix well to combine.
