Soy-Free Wholesome Mixed Grain Salad
Elevate your salad game with this Soy-Free Wholesome Mixed Grain Salad, a vibrant and nutritious dish that strikes the perfect balance between flavor and freshness. Packed with hearty quinoa and farro simmered in rich vegetable stock, this salad bursts with colorful, crisp vegetables like cucumber, cherry tomatoes, and red bell pepper, complemented by aromatic herbs such as parsley and mint. The zesty homemade dressing, featuring olive oil, lemon juice, Dijon mustard, and a touch of maple syrup, ties it all together beautifully, creating a tangy-sweet harmony that’s perfect for lunch, dinner, or meal prep. Simple to prepare in under an hour, this soy-free recipe accommodates dietary sensitivities while offering wholesome, plant-based goodness in every bite. Serve it as a stand-alone dish or a flavorful side – you’ll love the bright and satisfying layers of textures and tastes!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 cup Farro
- 4 cups Vegetable stock
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 0.25 cup Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa and farro thoroughly under cold water to remove any dirt or impurities.
In a medium saucepan, combine the quinoa and farro with the vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for approximately 20 minutes, or until the grains are tender and the liquid is absorbed.
Once cooked, transfer the quinoa and farro to a large mixing bowl and let cool to room temperature.
While the grains are cooling, prepare the vegetables. Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Halve the cherry tomatoes. Finely chop the parsley and mint.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper to create the dressing.
Once the grains have cooled, add the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint to the bowl. Gently toss to combine.
Drizzle the dressing over the salad and toss again to ensure everything is evenly coated.
Taste and adjust the seasoning if needed. Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4758 mg | 207% | |
| Total Carbohydrate | 312.5 g | 114% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 34.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3130 mg | 67% | |
*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.
