Whole grains and veggies make a fresh and tasty side salad perfect for summer meals.


Make if for your next patio party or potluck BBQ, it’s gluten free and FODMAP friendly, refreshing and satisfying. Mixing grains gives slight texture differences, and is a great way to introduce them to timid eaters.

Summer is a great time to increase your vegetable intake:

  1. they’re in-season and super fresh
  2. if you have a garden, you might have A LOT of veggies
  3. they’re good for staying hydrated, especially if you’re not great with drinking.

All of these salad components can be made ahead of time and then thrown together before serving, which is the way I like food prep! You can roast the potatoes and make the grains at least 5 days ahead, and then slicing the other veggies and tossing it together takes no time! Pair withΒ baked chicken patties for a filling and delicious meal that can all be made-aheadΒ  (they’re freezer friendly).



Mixed Grains Salad
Prep Time
30 mins
Total Time
30 mins

Whole grains and veggies make a fresh and tasty side salad perfect for summer meals.

Course: Salad, Side Dish
Cuisine: summer
Keyword: vegetables, whole grains
Servings: 8 people
  • 1/2 cup rice
  • 1/4 cup quinoa
  • 1/4 cup sorghum
  • 1 large sweet potato cubed & roasted
  • 1 medium cucumber cubed
  • 2 medium-large carrots large diced
  • 2 tbsp lemon juice
  • 1 tbsp oil
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Preheat oven to 400 F. Season sweet potatoes with salt & pepper to taste. Roast sweet potatoes for 25-30 minutes tossing mid-way to make sure all cubes are roasted on all sides

  2. Combine the grains in a pot, and add 2 cups water and boil covered. Allow it to simmer covered until water is all absorbed

  3. Add the vegetables into grain mixture and combine.

  4. Combine dressing ingredients. Add dressing to salad and toss well

Recipe Notes

Best served chilled