Colorful Layered Salad

Posted by on Mar 3, 2013 in Recipes, Salads and Dressings | 0 comments

Colorful Layered Salad

Colorful Layered Salad

Yield: 4 mason or ball jars worth of salad

Ingredients

  • For the salad (fills 4 jars)
  • 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
  • 1 cup uncooked quinoa (makes 2.5 cups cooked)
  • 1 cup edamame
  • 1 cup diced carrots (about 2)
  • 1.5 cups diced red pepper (1 large)
  • 1.5 cups diced green pepper (1 large)
  • 1/2 cup finely chopped fresh parsley
  • For the dressing (makes 4 1/4 cup servings)
  • 2/3 cup 100% pure orange juice (or use freshly squeezed)
  • 1/3 cup 100% pure apple juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh minced ginger
  • 1 tbsp fresh lime juice
  • kosher salt, to taste (I used 1/4 tsp)
  • Herbamare or kosher salt, to taste

Instructions

In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn?t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.
http://www.bhblnow.com/colorful-layered-salad/

Credit for this recipe goes to ohsheglows.com. The original can be found here.