The Crisper Whisperer: How To Use Up Your Misfit Vegetables Recipe

1. 1

   First, choose your grain. Rinse it thoroughly under running water in a fine-mesh sieve, and then cook in boiling, well-salted water according to package directions. Drain if necessary.

2. 2

   Meanwhile, in a large bowl, combine the oil, vinegar, salt and pepper and whisk to blend well. Add the diced red onion.

3. 3

   Choose, prepare, and add your vegetables. I know it's a leap of faith, but there are many good choices here and few not-so-good ones. You can opt for a combination of textures or a simpler approach. Good choices include:

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   Steamed leafy greens such as kale, collards, chard, spinach and the like, drained well and cut into bite-sized pieces

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   Grilled summer squash or eggplant

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   Diced raw carrots, peppers, celery, cucumbers, tomatoes, or radishes

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   Winter squash or root vegetables, diced and roasted

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   Choose and add your herbs. A mixture of two parts basil, two parts parsley and one part mint would work well with a wide variety of veggies.

9. 9

   When the grains are cooked and still hot, add them to the bowl and toss to combine. Serve warm, at room temperature, or chilled.

10. 10

    *Quinoa is actually a seed, but it makes a great grain salad anyway.

* Per serving · 4 servings · Values may vary.

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