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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Quinoa & Wheatberry Layered Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions