“Use What You Have” Veggie & Grain Salad

You know those days where you have a lot of odds and ends in the kitchen that don’t look very exciting or appetizing?  Some kale, a few green onions, half of a tomato, maybe an avocado…nothing to scream about and definitely not looking like dinner. Lately I have been turning those into this “salad” and it is delicious! Different every time, great use of whole grains and what’s leftover in my fridge, a super clean meal and the perfect meatless dinner.

Keep in mind I mean what I say…USE WHAT YOU HAVE.  But, if you have nothing, get to the community market or the grocery store or the farm stand…whatevs.

Here is what I used from my fridge and pantry this past Monday:
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Farro, quinoa, squash, zucchini, mache greens, almonds, pumpkin seeds, green onions, cherry tomatoes, dry dill, and lemon.

 

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The Detoxinista’s Recipe for Honey Mustard Vinaigrette (I make a batch of this most weeks and you should too.  It’s delish on chicken, fish, salads, veggies, everything really.  I added about two tablespoons to this recipe at the end)

 

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So here’s the “recipe”…stay with me…I promise…

 

"Use What You Have" Veggie & Grain Salad
 
Prep time
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Total time
 
Author:
Ingredients
  • Farro (about ¾ cup)
  • 2 cups of quinoa
  • 2 yellow squash & 1 zucchini (cut into medallions and roasted at 350 for 30 min, flipping once)
  • 1 8 oz. container of mache greens (my new go to...buttery and tender)
  • ¼ cup slivered almonds, toasted
  • ¼ cup pumpkin seeds, toasted
  • 4 green onions thinly sliced
  • 12 cherry tomatoes, sliced in half
  • Dry dill-a few sprinkles
  • Juice of one lemon
  • The Detoxinista's Recipe for Honey Mustard Vinaigrette- to taste, I used about two tablespoons
Instructions
  1. Cook the grains to the specific instruction on the bag. Set aside and let cool. Roast whatever veggies you would like. I like a mix of some roasted and some raw. Here I left my green onions, mache, and tomatoes raw but roasted my squash and zucchini. Toast your nuts.
  2. When everything is complete, combine all ingredients in a large bowl and add the vinaigrette to taste. Mix well and refrigerate. It is even better the next day! Feel free to throw in some feta if you like, I didn't have any on hand or I would have!

 

 

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How easy is that?!  Plus my husband loved it too!  When I make a new batch next week I plan to add a soft boiled, local egg on top…mmmm.

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