Quinoa & Wheatberry Layered Salad Recipe

Name: Quinoa & Wheatberry Layered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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
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 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.
2
2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
3
3. 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.

125

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Quinoa & Wheatberry Layered Salad 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.

Quinoa & Wheatberry Layered Salad

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