Walnut and Broccoli Salad

This cold salad can be enjoyed any time of the year. For a gluten-free salad, make sure you use buckwheat groats instead of barley.

Image and adapted recipe from Grain Power Cookbook by Patricia Green and Carolyn Hemming

COOKING INSTRUCTIONS:

  1. Combine the quinoa, buckwheat groats/barley and water in a saucepan. Bring to a boil, and simmer for approximately 15 minutes, then cool.
  2. Toast the walnut pieces in a frying pan until fragrant.
  3. In a large bowl, add the broccoli, dried cranberries/dried cherries and green onion. Add the cooled quinoa, buckwheat groats/barley and walnuts and combine.
  4. Whisk together the olive oil, balsamic vinegar, honey, garlic, salt and pepper. Toss the dressing with the salad. Enjoy!

INGREDIENTS

  • Quinoa - 1/3 cup
  • Buckwheat Groats (gluten-free), or Barley (not gluten-free) - 1/3 cup
  • Water - 1 1/3 cups
  • Walnut Pieces - 1/2 cup
  • Broccoli, chopped - 3 cups
  • Dried Cranberries or Dried Cherries - 1/3 cup
  • Green Onion, sliced - 1
  • Olive Oil - 1/4 cup
  • Balsamic Vinegar - 2 tbsp
  • Pure Honey - 1 tbsp
  • Garlic Clove, minced - 1
  • Salt and Pepper, to taste -