The seven-layer salad instantly becomes more fun when it’s in individual servings. When looking for a container, Mason jars aren’t only cute, they’re practical. Just pop on a lid, secure the ring and travel anywhere. This recipe is slightly adapted from the blog Oh She Glows
1 cup uncooked wheat berries, rinsed
Pinch of salt
1 cup uncooked quinoa, rinsed
1½ cups diced green bell pepper
1½ cups diced red bell pepper
1½ cups shredded carrots
1 package (340g) edamame
2/3 cup freshly squeezed orange juice
1/3 cup apple juice
1 tbsp apple cider vinegar
1 tbsp minced ginger
1 tbsp lime juice
¼ 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