Thursday, September 17, 2009

What’s For Lunch?

After much fussing and fidgeting and not really wanting to cook every day I decided a cold salad would perfectly fit my needs. It’s full of veggies and hearty whole grains with just a bit of tofu for extra protein and creamy texture. This recipe would work well with both quinoa and barley if you are gluten sensitive.

Wheat Berry Salad

Serves 4

2 c cooked wheat berries

To cook the wheat you will need 2 ½ c water in a med sized pot, bring it to a boil. To it add 1 c wheat berries. Turn the heat down to med low and cover until the wheat is tender. This takes about 60 minutes depending on your type of wheat. The wheat is chewy and all of the water should be gone.

2 T olive oil

1 t lemon zest

Juice from 1 lemon

¼ c fresh parsley - chopped

¼ c fresh basil- chopped fine

6 oz diced firm tofu

2 t Cholula hot sauce

½ t sea salt

Lots of pepper to taste

2 t cumin

½ c carrots – chopped

1 medium zucchini – chopped

½ c sprouts (radish works well)

1 T flax oil

1 T balsamic vinegar

2 T red wine vinegar

After the wheat cools, toss everything together and refrigerate for about an hour.

Other good ideas:

Most any whole grain would be good in this

Serve in ½ an avocado with lots more sprouts

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