Freekeh And Quinoa Salad With Pistachios, Tender Gr

Name: Freekeh And Quinoa Salad With Pistachios, Tender Greens And Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red quinoa, rinsed; 1/2 cup cracked freekeh; 1 tiny pinch dried Greek oregano (or 1/4 teaspoon fresh, finely chopped); 1 teaspoon fresh thyme leaves, coarsely chopped, or a tiny pinch of dried thyme; 1/2 teaspoon ground cumin; 1 teaspoon dried mint; 1 teaspoon tomato paste; Pinch of sugar; 2 teaspoons of lemon juice (of half a smallish lemon); 1/4 cup red wine vinegar, divided in half; 3 cups tiny greens - kale, spinach, chard (measured before chopping); 1 cup arugula, measured before chopping; 3 tablespoons extra virgin olive oil; 1 cup Italian parsley leaves and tender stems, chopped; 1 medium yellow beet, cooked, and diced (or any other seasonal vegetable: a handful of cherry tomatoes, a heaping cup of roasted butternut squash cubes, etc.); 1/2 cup toasted pistachios or other nuts; Salt

Servings: persons

1/2 cup red quinoa, rinsed
1/2 cup cracked freekeh
1 tiny pinch dried Greek oregano (or 1/4 teaspoon fresh, finely chopped)
1 teaspoon fresh thyme leaves, coarsely chopped, or a tiny pinch of dried thyme
1/2 teaspoon ground cumin
1 teaspoon dried mint
1 teaspoon tomato paste
Pinch of sugar
2 teaspoons of lemon juice (of half a smallish lemon)
1/4 cup red wine vinegar, divided in half
3 cups tiny greens - kale, spinach, chard (measured before chopping)
1 cup arugula, measured before chopping
3 tablespoons extra virgin olive oil
1 cup Italian parsley leaves and tender stems, chopped
1 medium yellow beet, cooked, and diced (or any other seasonal vegetable: a handful of cherry tomatoes, a heaping cup of roasted butternut squash cubes, etc.)
1/2 cup toasted pistachios or other nuts
Salt

1
Bring to a boil and cook the quinoa and freekeh together with a good pinch of salt in 2 cups of water, covered, over medium low heat for 20 minutes.
2
While it's cooking, make the dressing. In a small bowl or pitcher (I use my 1-cup glass measure), whisk the tomato paste, sugar, lemon juice, a pinch of salt and 2 tablespoons of vinegar together until thoroughly blended. Whisk in the olive oil.
3
Chop the parsley. Coarsely chop the greens (including the arugula).
4
When the quinoa and freekeh have finished cooking, remove the lid, add the remaining 2 tablespoons of vinegar, stir well, and then stir in the chopped tiny greens. Put the cover back on for about 2 minutes. Remove the lid and tip the grains and greens into a large bowl.
5
Drizzle over the dressing and grind on black pepper; toss well. Add the beet or other vegetables and the chopped parsley, and gently toss. Sprinkle on the pistachios and serve with a smile.
6
Enjoy! ;o)

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup red quinoa, rinsed, 1/2 cup cracked freekeh, 1 tiny pinch dried Greek oregano (or 1/4 teaspoon fresh, finely chopped), 1 teaspoon fresh thyme leaves, coarsely chopped, or a tiny pinch of dried thyme, and more.

Yes, Freekeh And Quinoa Salad With Pistachios, Tender Greens And Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Freekeh And Quinoa Salad With Pistachios, Tender Greens And Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions