Start the new year off right with an ancient grains salad consisting of grilled vegetables, mild sorghum, protein- packed quinoa and whole grain brown rice tossed with goat cheese for a vegetarian dish that is nutritious and full of flavor.
Slow roasted with a toss of olive oil and herbs de Provence, the veggies caramelize beautifully and bring out a natural sweetness that pair perfectly with any kind of grain.Paired with slow roasted caramelized vegetables, this healthy grain salad becomes a nutritionally dense dish that is so flavorful and satisfying.
What are ancient grains?
Ancient grains are whole grains that have been grown the same way for hundreds of years. They have not been refined like white rice or flour.
They typically include quinoa, amaranth, sorghum, spelt, farro, oats, buckwheat and chia.
They’re dietary staples in many parts of the world, such as China, India, Africa, and the Middle East
They have become more popular in Western countries because they tend to be less processed and pack more vitamins, minerals and fiber than more widespread grains like corn, rice, and modern wheat.
And they are good for you lowering heart disease risk, giving your better blood sugar control and improved digestion.
What grain should I use for this recipe?
For this ancient grains salad recipe, I used a gluten-free grain combination of sorghum, red quinoa and brown rice.
The taste is similar to pearl couscous or wheat berries.
Sorghum is pearled and cracked for a tender, creamy texture.
I paired the cooked grains with lots of delicious vegetables and goat cheese.
Where can I find ancient grains?
Luckily you can find most ancient grains available in your local grocery store.
Just head to the healthy food section and select your favorite nutty-flavored ancient grain.
Variations to this ancient grains salad recipe
This salad can be adjusted to what you prefer the most. It’s easy enough to add your favorite salad ingredients.
- Use a wide variety of fresh vegetables including green onions, tuscan kale, butternut squash, yellow or red bell peppers.
- Different cheeses including feta cheese
- Add your favorite nuts and seeds like pine nuts, pecans or pumpkin seeds.
- Use herbs like fresh mint, fresh basil, red pepper flakes or ground cumin.
- Make your own lemon vinaigrette using lemon juice, lemon zest and fresh herbs.
I also have a few couscous recipes on my blog, which is where my inspiration for this recipe came from.
There’s nothing better than roasted vegetables, in the oven or on the grill.
The end result was delicious.
I had a friend over while preparing this recipe and she became my official taste tester.
She couldn’t stop eating this side dish and loved it as a vegetarian recipe.
We both agreed it would serve well alongside a juicy steak, pork tenderloin or grilled fish.
How to sneak different grains in a variety of your recipes
Ancient grains can be used in place of barley in your soup recipes, added to salads and veggie dishes, made into a pilaf and more.
It’s prepared like rice or quinoa on your stove top, slow cooker, or baked in the oven.
Sneak in ancient grains in a variety of your recipes
Ancient grains can be used in place of barley in your soup recipes, added to salads and veggie dishes, made into a pilaf and more. It’s prepared like rice or quinoa on your stove top, slow cooker, or baked in the oven.
Pair this great grain salad with the following dinner entrees
- CAST IRON SALMON
- GRILLED CHICKEN KEBABS
- GUINNESS MUSHROOM CHICKEN BREASTS
- HOW TO MAKE EASY BONE-IN OVEN BAKED PORK CHOPS
- SPICY GRILLED SHRIMP SKEWERS (EASY RECIPE)
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Easy Ancient Grains Salad with Grilled Vegetables
- 1 bag Ancient Grains with sorghum, quinoa and brown rice with rosemary and garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 small yellow or red onion, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 sweet bell pepper, chopped
- 4 ounces mushrooms, chopped
- 1 small carrot, chopped
- 2 tablespoons herbs de Provence
- 1 cup grape tomatoes, sliced in half
- 3 ounces goat cheese, crumbled
- Kosher salt and black pepper
- Preheat the grill to medium-high heat or the oven to 450 degrees F.
- In a mixing bowl, toss the zucchini, squash, pepper, sweet onion, mushrooms and carrot in 2 tablespoons of olive oil.
- Season with herbs de Provence.
- Prepare a baking sheet with aluminum foil and cooking spray. Spread the vegetables on the sheet.
- Roast the fresh vegetables on the grill or in the oven until they are caramelized, about 15 minutes cooking time until softened.
- While the vegetables are roasting, prepare the ancient grains according to the package instructions.
- Transfer the cooked ancient grain mixture to a large bowl.
- Add the roasted vegetables, tomatoes and crumbled goat cheese. Mix and serve.
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