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Wednesday August 27, 2014 MYT 3:53:00 PM
Wednesday August 27, 2014 MYT 4:32:59 PM
by alysha witwicki
1 cup uncooked wheat berries, rinsedPinch of salt1 cup uncooked quinoa, rinsed1½ cups diced green bell pepper1½ cups diced red bell pepper1½ cups shredded carrots1 package (340g) edamame
Orange-ginger dressing2/3 cup freshly squeezed orange juice1/3 cup apple juice1 tbsp apple cider vinegar1 tbsp minced ginger1 tbsp lime juice¼ tsp kosher salt
In a medium pot, combine rinsed wheat berries, 3½ cups water and a pinch of salt. Bring to a rolling boil, reduce heat, cover and simmer about 1 hour, or until tender.
In another medium pot, add quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer until fluffy, about 20 minutes.
When the grains have cooked, grab your Mason jars, and add into each: ½ cup wheat berries, ¼ cup green pepper, ¼ cup red pepper, ½ cup quinoa, ¼ cup carrots and ½ cup edamame. Push the ingredients down in the jar after you add the quinoa and edamame. Repeat with the remaining jars.
Prepare dressing, whisking together all the ingredients, and pour over top of the salads.
Note: You will have wheat berries and quinoa left over. – Milwaukee Journal Sentinel/McClatchy-Tribune Information Services
Tags / Keywords:
7 layer salad, quinoa, wheat berry, orange, ginger
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