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Five-Grain Salad    


Yield Serves 6


Ingredients

1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup semi-pearl farro
1/2 cup pearl barley
1/2 cup purple (black) barley
10 ounces red pearl onions
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup apple cider
3 tablespoons balsamic vinegar
1/2 cup feta cheese, crumbled (2 ounces)
1/3 cup fresh flat-leaf parsley, leaves only
1 tablespoon finely grated lemon zest
1 small Fuji apple, cored and thinly sliced



Directions

Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.


Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.


Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

Source: http://www.wholeliving.com

Five-Grain Salad    

  • Yield Serves 6

Ingredients

  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 1/2 cup semi-pearl farro
  • 1/2 cup pearl barley
  • 1/2 cup purple (black) barley
  • 10 ounces red pearl onions
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup apple cider
  • 3 tablespoons balsamic vinegar
  • 1/2 cup feta cheese, crumbled (2 ounces)
  • 1/3 cup fresh flat-leaf parsley, leaves only
  • 1 tablespoon finely grated lemon zest
  • 1 small Fuji apple, cored and thinly sliced

Directions

  1. Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.

  2. Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.

  3. Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

    Source: http://www.wholeliving.com

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