Dairy-Free Wholesome Mixed Grain Salad
Elevate your salad game with this Dairy-Free Wholesome Mixed Grain Salad, a vibrant and nutrient-packed dish that's perfect for any occasion. Featuring a hearty blend of quinoa and farro simmered in water or vegetable broth, this salad delivers a satisfying texture and earthy flavor, complemented by a colorful medley of fresh vegetables like crisp cucumber, juicy cherry tomatoes, crunchy red bell pepper, and zesty red onion. Enriched with protein-rich chickpeas and fresh herbs such as parsley and mint, it is tossed in a bright and tangy homemade dressing made with olive oil, lemon juice, Dijon mustard, and a hint of maple syrup for sweetness. This dairy-free recipe is quick to prepare, taking just 20 minutes of prep time and 25 minutes to cook, making it an ideal choice for busy weekdays or easy meal prep. Serve it chilled or at room temperature as a healthy standalone dish or alongside your favorite protein for a balanced meal. Perfectly vegan, wholesome, and packed with flavor, this mixed grain salad is guaranteed to be your new go-to recipe!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 cup Farro
- 4 cups Water or vegetable broth
- 1 cup Chickpeas, cooked
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1 Red bell pepper, diced
- 0.5 Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the quinoa and farro under cold running water to remove any debris or bitterness.
In a medium saucepan, combine the quinoa, farro, and 4 cups of water or vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15–20 minutes or until the grains are tender and the liquid is absorbed. Drain any excess liquid if necessary and let the grains cool slightly.
In a large mixing bowl, combine the cooked quinoa and farro with chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint. Toss gently to distribute the ingredients evenly.
In a small jar or bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper until emulsified. This will be your dressing.
Pour the dressing over the mixed grain and vegetable mixture. Toss well to ensure all ingredients are evenly coated with the dressing.
Taste and adjust seasoning as needed by adding more salt, pepper, or lemon juice.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy as a standalone dish or pair with your favorite protein!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7493 mg | 326% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 37.4 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
