I’ve had a craving lately that I couldn’t quite pin down. Then I realized: I want to eat spring.
Months of climbing through snow and missing quality time with the sun made me want to cook dishes that would trick me into believing it was springtime. If not all of me, then at least my tongue, and that’s a part of my body I try never to anger.
So I ran to the store without much of a plan and wound up with a new recipe: my Fresh Herb and Grain Salad. The fresh flavors come through in each bite, along with a great nutty texture, thanks to the mix of quinoa, farro and bulgur wheat. To add an extra bit of happiness and sunshine to the mix, I suggest eating this while riding a unicorn across a rainbow. Should unicorns have gone extinct by the time you read this, substitute a chariot led by puppy dogs and leprechauns.
As this was an eat-as-you-go kind of recipe, I just kept throwing in more dill and parsley until I was happy. Try the three grains out as a base for your own salad, then experiment with it and let me know if you like other herb combinations as well. The herbs are where almost all of your flavor is coming from, so be generous. I also tried this salad as a warm side dish, and it worked well. Just don’t cool the grains after you’ve cooked them if you’re going for that, then serve the leftovers as a cold salad later on.
Fresh Herb and Grain Salad
1 C quinoa
1 C bulgur wheat
1 C farro
4 oz. clover sprouts (or alfalfa sprouts)
3 T olive oil
1/2 bulb of fennel
handful of fresh dill
4 oz. fresh parsley
Salt and pepper, to taste
Prepare the quinoa, bulgur wheat and farro. I use a rice cooker for my quinoa, then rinse the farro and cook it in boiling water for about 15-20 minutes, throwing in the bulgur wheat about halfway through.
Meanwhile, juice both of the lemons and whisk with the olive oil. Mince the fennel bulb and finely chop the herbs and sprouts. Combine herbs and sprouts with lemon dressing.
Drain and cool the grains, then mix all ingredients. Add salt and pepper to taste. Garnish with parsley.