Here is a terrific salad recipe for an autumn lunch! It has the usual greens and veggies, and a tasty vinaigrette dressing, but–even better!–it also contains assorted grains. This makes it satisfyingly substantial and also ups the dietary goodness significantly. It’s been a staple at Frills for a long time, and over the years has shown itself to be an excellent starting point for a number of tasty variations.
It calls for quinoa, wild or other rice, or barley or any other grain for a total of 2 cups. Before you cook the quinoa, toast it in a pan until just lightly browned and fragrant. This brings out a nice nutty flavor and is worth the few minutes of work. And conversely, you can save time, by using packaged frozen grains from Trader Joe’s and no one will any the wiser!