Fresh and Healthy Grain Salad

Kiki Cooks
by Kiki Cooks
5 Serves
1 hr

Sometimes a fresh and healthy grain salad is just what the doctor ordered. This delicious and light meal will keep you full for hours, guilt free. I find it so easy to make and so yummy to eat. There's nothing like a good salad to keep you bursting with energy for the whole day. If you think you’ll have leftovers I would advise pouring the salad dressing (if you decide to add one!) on each individual serving rather than from the mail serving dish, as this will help keep your salad fresher for longer. Store your salad for 2- days, refrigerated in an airtight container.

Fresh and Healthy Grain Salad
Recipe details
  • 5  Serves
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1/2 cup brown lentils, dried
  • 1/2 cup green lentils, dried
  • 1/2 chickpeas, dried
  • 6 cups of water
  • 1/2 tsp of salt
  • 1 bay leaf
  • 1 clove of garlic, peeled
Baby carrots
  • 1 tsp olive oil
  • 1/2 cup baby carrots, halved lengthways
  • 1 cup of cherry tomatoes, halved
  • 6 leaves of kale cut into thin strips
  • 1/2 cup of green or Kalamata olives, sliced in half
  • olives, sliced in half
Pour lentils and chickpeas into a large bowl and fill it with water. Let them soak for five minutes. Sometimes small rocks or other debris can make their way into packets of dried grains so have a look for any and scoop them out if you can. Pour the grains into a colander (make sure the holes are smaller than the lentils!) and rinse the grains again.
Add all the grains to a pot with the 6 cups of water, salt, bay leaf and garlic.
Place pot over high heat and bring mixture to a boil, this should take approximately 10 minutes.
Turn heat down to medium-low until the mixture is just simmering for approximately 30 mins or until grains are soft and ready to eat.
Take the grains of the heat and pour mixture into the colander again. Remove the bay leaf and garlic.
Baby carrots
In a small pan on medium heat, heat the olive oil. Once hot, add baby carrots stirring every 30 seconds or so until they have softened and browned - this should take around 10 minutes.
Now it's time to assemble the salad: First place the grains in a heat-proof serving dish followed by the carrots. Next add in the tomatoes, kale and olives.
  • I recommend adding a basic vinaigrette dressing and serving on the side coconut cream to drizzle for an extra burst of flavor.
  • MaryAnn MaryAnn on Jul 25, 2022

    Grains? Those are all legumes. Sorry just struck me as odd, that’s all.

  • MaryAnn MaryAnn on Jul 25, 2022

    I was thinking, I might make up a grain, probably Quinoa, using your flavoring. Since I’m not fond of lentils, substitute canned chickpeas cannellini beans, and black beans cooked up in the same broth you used for the lentils, until the get flavorful, then drain, and proceed as written. A vinaigrette is a great idea. I’m saving this to try out. You have a great recipe here.