Quinoa Chopped Salad Recipe

As promised, the following is my favorite cold quinoa salad. This is how I first introduced my roommate to quinoa, and she loved it (although, when I first told her about it she was pretty hesitant). So if you’re looking to make a believer out of someone, this is a good shot.

This recipe also contains wheat berries, a very underutilized grain that is packed with protein and fiber. Both quinoa and wheat berries (especially the wheat berries) can take a while to cook, so I recommend you do that ahead of time and stick them in the refrigerator. The recipe below also includes the ingredients for an orange dressing, but I usually just buy a mandarin ginger dressing.

Yield: Four 500-ml mason jars, with a bit leftover. This is the way it was originally packaged when I found the recipe online. Let’s just say, it’s a great big bowl of salad so I hope you plan on bringing it to a picnic.

for the salad:

    1 cup uncooked wheat berries (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
    Herbamare or kosher salt, to taste

for the dressing (makes four 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)

1. 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 wheat berries, 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.

2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.

3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheat berries, 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.

*The mason jars are a cute touch, but honestly I just throw it all into a great big bowl and mix it all together. I like to eat it more than I like to look at it anyway.