Whole grains and a combination of fresh and roasted vegetables make a satisfying and nourishing side dish perfect for summer meals. Summer calls for easy to make meals that are quick to enjoy. And this summer grain salad fits the bill!
Why make this grain salad?
This combination is a crowd pleaser! It’s gluten free and FODMAP friendly, refreshing and satisfying.
Mixing grains gives slight texture differences, and is a great way to introduce new grains to more timid eaters.
Make if for your next patio party, potluck BBQ, or enjoy it for dinner tonight!
Summer is a great time to increase your vegetable intake:
- they’re in-season and super fresh
- if you have a garden, you might have A LOT of veggies
- 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 with baked chicken patties for a filling and delicious meal that can all be made-ahead (they’re freezer friendly), or toss in a can of chickpeas to make this a meal in a bowl.
Whole grains and veggies make a fresh and tasty side salad perfect for summer meals.
- 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
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
Combine the grains in a pot, and add 2 cups water and boil covered. Allow it to simmer covered until water is all absorbed
Add the vegetables into grain mixture and combine.
Combine dressing ingredients. Add dressing to salad and toss well
Best served chilled