Lentil Blueberry Salad

This may be my favorite grain salad I've ever made. I love winter but I was feeling a bit dreary and wanted to bring in some fresh flavors to my lunch. So yes, it was totally not eco- or budget-friendly to include blueberries in a February salad but it was totally yummy. There's not much more to say about this...so let's get cooking!

Lentil Blueberry Salad (serves 5)

3/4 cup wheat berries, cooked according to package directions*
1/2 cup bulgar, cooked according to package directions*
1 1/4 cup lentils, cooked according to package directions
4 cups baby kale, chopped
2 cup baby spinach, chopped
1/2 cup + 2 Tbls. chopped hazelnuts
1 1/2 cups blueberries
1 large bulb fennel, chopped**
1/2 cup parsley, chopped
1/2 cup basil, chopped or shredded
Juice of 1 1/2 lemons
2 Tbls. olive oil
1 tsp. sea or pink himalayan salt
1/2 tsp. onion powder

*I just cooked them in the same pot. Laziness for the win.
**The first time I chopped fennel I had to YouTube how to do it

While the grains are cooking, combine the lemon juice, olive oil, salt, and onion powder to make the dressing. Set aside.

Chop the rest of the ingredients and combine with the grains when cool. Toss with the dressing and serve.

Taverna 750 Grain Salad

This weekend I went to Taverna 750 with some friends for dinner. It's a tasty, modern, small-plate restaurant with an incredible cocktail list. Their menu changes quite frequently and while they don't usually have vegan-specific items they are super vegan-accommodating. To the point that this time when I was there the chef offered to make me a special dish! He modified one that they have on their Restaurant Week menu and my friends and I enjoyed it so much that I was inspired to turn it into my lunch salad for the week. If you're in the Chicago area, I definitely recommend Taverna 750 - and check out their original salad during Restaurant Week if you can!

Taverna 750 Grain Salad (makes 5 servings)

1 1/4 cups Israeli couscous, cooked according to package directions and cooled
1 bunch asparagus
1/2 lb. haricots verts
1 pint cherry or grape tomatoes
1 can chick peas, drained and rinsed
1/4 cup hemp seeds
Juice of 1 lemon
Large splash white vinegar
Large splash balsamic vinegar
Salt and pepper, to taste (use pink Himalyan or sea salt if you have it)

Start cooking the couscous. Then blanch and shock the asparagus and green beans (not sure how? Check out this recipe for instructions).

Chop the tomatoes and add to a large bowl along with the chick peas and hemp seeds. Chop the asparagus and green beans into 1/2" pieces and add, along with the cooled couscous.

Toss with the dressing ingredients and serve.

Citrus Grain Salad

Way back in the day I found a recipe for a salad with brussels sprouts, orange segments, red onion, and avocado. So. Tasty. My mom just told me she's making a similar salad to bring to our Thanksgiving, so it inspired me to use these flavors for my lunch this week. And on a completely unrelated note, we got as a gift some unique spice mixes, one of which is a "Coastal California Fennel Pollen Rub" with sugar, salt, orange peel, coriander, fennel, onion, garlic, paprika, and chiles. I've been waiting to use it for the perfect dish. And this seemed like it.

Citrus Grain Salad (serves 5)

1 1/4 cups any grains you want (I used quinoa, bulgar, and wheat berries) cooked according to package directions
1 head butter lettuce, washed and torn into small pieces
1 cup packed parsley leaves, chopped
1/2 cup diced red onion
1/3 cup sunflower seeds, lightly toasted
2 oranges, peeled and chopped
1 recipe feta cheese
1 avocado, diced
Juice of 1 lime
Juice of 1 lemon
2 Tbls. olive oil
2 Tbls. white wine vinegar
A healthy amount of the aforementioned spice mixture, or make your own with similar spices

Start pressing the tofu. Cook the grains according to package directions. While they are cooking, prepare the lettuce, parsley, onion, sunflower seeds, and oranges.

Then prepare the cheese.

Whisk together the citrus juices, olive oil, vinegar, and spices and set aside.

When the grains are done, cool and combine with the rest of the ingredients, except the avocado. Toss with dressing.

Add the avocado on top just before serving.

Pesto Grain Salad

Aaron and I had some friends over a couple weeks ago and made this pesto over pasta - which all of us were big fans of. It was a busy weekend and my finger was still on the mend (update: It's functional now) so I made a double batch of the pesto to use in my lunch. This dish is kind of nostalgic for me because pesto over rice was one of my favorite quick meals in high school. People typically think of pesto as being for pasta and *maybe* bread products like bruschetta or pizza but I say do what you makes you happy and put your pesto on whatever food (or spoon) you want!

Pesto Grain Salad (makes 5 servings)

1 recipe spinach basil pesto
1 1/4 cup any grains you want, cooked according to package directions (I used a mixture of rice and spelt. You can easily make this gluten free depending on what grains you use.)
~3 cups chopped kale
1/2 any onion, chopped
2 cans navy beans, drained and rinsed
2 Tbls. canola oil
Salt and pepper.

Start cooking your grains. While they are cooking, chop the kale and onion. Heat the oil over medium heat in a large pan and sauté the kale and onion until they are cooked as much as you want. Season with salt and pepper.

While the kale and onions are cooking, make the pesto.

When everything is done combine the grains, veggies, beans, and pesto in a large bowl. And you're done!

Lentil and Wheat Berry Salad

Sparing you the details, my finger is out of commission for at least a week due to an unfortunate knife incident the other day. Thankfully Aaron is an excellent cook and has been making me the most tasty and romantic meals but for lunch this week I wanted to do it myself. I'm not being a wimp about cooking sans one finger (though it is my index finger and aside from one's thumb it is the most frustrating finger to not be able to use), it just can't get wet and plastic gloves don't fit over the bandage. Yes, showering is a challenge. But anyways, this lunch was created specifically for the one-handed chef. So if that's you, rejoice! And if that's not you, rejoice anyways because it's tasty.

Lentil and Wheat Berry Salad (makes 5 servings)

1 1/4 cups wheat berries
1 1/4 cups lentils (any kind)
1 cup parsley
4 cups spinach
1 cup pea shoots
1 cup shredded carrot
1/3 cup chopped pecans*
1/3 cup chopped walnuts*
1/2 cup dried cranberries
2 Tbls. olive oil
1 Tbls. red wine vinegar
2 Tbls. apple cider vinegar
1 tsp. cumin
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper

*Buy these pre-chopped. We're cooking one-handed, remember? (Yes I am well-aware of things like the rocker knife. But I don't own one.) If you only have them whole, well that's what the food processor is for :)

Cook the lentils and wheat berries according to the package directions (I was lazy and cooked them together in one pot).

While the lentils and wheat berries are cooking, mix together the olive oil, vinegars, and seasonings in a small bowl and set aside.

In a food processor pulse the parsley and spinach until nice and chopped. Transfer to a large bowl.

Add the rest of the ingredients, including the lentils and wheat berries, when they're cooled (pop them in the freezer for a bit if you want). Toss with the dressing before serving.

Summer's End Grain Salad

I decided to make a fancy dinner Sunday night which meant that making lunch for the week had to be something quick and easy. Behold the power of the food processor. Yes I can chop 5 different fruits and veggies in less than a minute, thank you very much. If you don't have a food processor this will take some chopping but you can still get the job done. This salad is bright and happy - perfect for the week of 80 degree temperatures as we head into October... And my friend Grace said it looks quite tasty if you need more endorsement to make it!

Summer's End Grain Salad (serves 4)

1 cup wheat berries
2 apples (any kind), cut into large slices
3 leaves of kale
1 cucumber
2 large carrots, peeled
1/2 cup parsley
1/4 cup sunflower seeds
1 can chick peas, drained and rinsed
Heavy drizzle each of apple cider vinegar, white wine vinegar, and olive oil

Cook the wheat berries according to package directions. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon by dragging the spoon lengthwise down the cucumber.

Once the wheat berries have cooled transfer them to a large bowl. Use the chop setting on your food processor to chop the leaves and the parsley and add them to the wheat berries. Switch to the coarse shredding option and shred the apples, carrots, and cucumber. Add to the bowl.

Add in the chick peas, sunflower seeds, and dressings and stir to combine.

Herbed Bulgar Salad with Edamame

This is admittedly not the cheapest grain salad I've ever made. Herbs aren't that expensive per se, but their cost-per-use skyrockets when you have to buy a whole bunch only to use a bit. Can you freeze herbs? Is there a way to extend their life and actually get your money's worth? I'd love to know. Other than the bulgar this is gluten-free, so substitute the grain if you don't eat gluten. And parsley and/or basil would be nice additions to this salad, if you have them on hand.

Herbed Bulgar Salad with Edamame (makes 5 lunch-sized portions)

1 1/4 cup dry bulgar, cooked according to package directions.
1 pint cherry tomatoes, chopped
1 can chick peas, drained and rinsed
1 cup frozen shelled edamame, steamed according to package directions and cooled
3 large lacinato kale leaves, chopped
Fronds from 3 springs of fresh dill
1/4 cup mint leaves, torn (if you chop them they oxidize faster)
Juice from 1 1/2 lemons
Drizzle of olive oil
Salt and pepper to taste

You know the drill. Mix everything in a large bowl. Eat.

Like Christmas in a bowl.

Tabouleh-Inspired Lunch Salad

Tabouleh is one of my favorite salads. So refreshing and flavorful. For this salad, I took a typical tabouleh and gave it some oomph. It takes a little prep time (including the feta cheese, which needs a few hours to marinate), but is so worth it. It's the kind of salad I make on Sunday to take for lunch that week.

Tabouleh-Inspired Lunch Salad (makes 10-11 cups, 5 servings)

1 1/4 cup (dry) bulgar, cooked according to package directions, and cooled
1 pint cherry or grape tomatoes, sliced
5 scallions, chopped
1 bunch parsley (just the leaves), chopped
4 large leaves kale, chopped
A few sprigs of mint, chopped (just the leaves)
1 can chick peas, drained and rinsed
Juice of 1 lemon (fresh, not bottled)
Olive oil
Garlic powder
Salt & pepper
1 recipe "feta cheese"

If you haven't cooked your bulgar yet, start cooking it and chop the veggies while it is cooking. Transfer to a large bowl and stir frequently to cool. 

Combine the bulgar, tomatoes, scallions, parsley, kale, mint, and chick peas in a large bowl. Drizzle with olive oil and add the lemon juice, a few shakes of garlic powder, and salt and pepper to taste. Mix again until thoroughly combined.

Before I show you the mixed salad, how beautiful are these tomatoes??!

Now I realize this is not the classiest presentation, but it's what's convenient for packing my lunch. Serve this however you'd like. But if you're making it in bulk for travel, scoop a heaping 2 cups of the salad in each of 5 containers and top with 1/3 cup of the feta cheese.

And this, dear friends, is how I make lunch for a week in less than an hour.

Aunt Theresa's Grain Salad

Aaron and I visited with his dad's side of the family last weekend. Among the many reasons we had such a wonderful time was that his family was so accommodating with vegan food. They had a ton of tasty dishes, one of which was this grain salad that his Aunt Theresa made. She used couscous, which was awesome, but I changed up the grains a bit and modified the recipe for my lunch this week. She told me the ingredients for the dressing and while I don't know if the proportions are the same as what she used, it definitely came out awesome!

Aunt Theresa's Grain Salad (serves 4)

For the salad:
1 cup grains, cooked according to package directions (I used a mix of kamut, spelt, and quinoa)
2 cups chick peas, rinsed and drained
4 celery stalks, chopped
4 green onions, chopped
1 cup parsley, chopped
1/2 cup dried cranberries
1/4 cup toasted pine nuts

For the dressing:
Juice of 1 lemon*
Juice of 1 orange*
2 Tbls. olive oil
1 tsp. curry powder
1/2 tsp. sea salt

*You owe it to yourself to use fresh citrus juice. The difference from the bottled stuff will astound you. And if you microwave sliced citrus for 10-15 seconds it will make it much easier to juice.

In a large bowl mix together all of the salad ingredients. In small bowl combine the juices for the dressing and then whisk in the oil, then the curry powder and salt. Combine the dressing with the salad.

Grain Salad with Peach Vinaigrette

Nothing exciting to say about this one - it's just another grain salad that I made for lunch :). Per usual, no fancy cooking techniques required. If you can boil water, chop things, and press "start" on your blender you can make this. It did catch the attention of my coworkers, two of whom asked for the recipe. So here you go, friends!

Grain Salad with Peach Vinaigrette (serves 4)

1 cup spelt, cooked according to package directions
2 stalks celery
1 cup parsley, chopped
1 medium shallot, chopped
4 cups spinach, chopped
1 can (15 oz) navy beans, drained and rinsed
1/2 cup chopped pecans, toasted

Combine all ingredients together and eat!

I thought I had a photo of this but I do not. Womp womp.

Summer Quinoa Salad

One of my clients the other day was at the clinic for a few hours and brought her lunch along. It was a pre-made salad from somewhere and it looked super tasty and definitely like something I would eat so I modified it a bit to make it into a lunch salad. I love how fresh and tasty it is - and for anyone who likes recipes that call putting-stuff-in-a-bowl "cooking," this one's for you.

Summer Quinoa Salad (makes 4 lunch-size portions)

1 cup dry quinoa
2 cups packed baby greens, chopped
1 pint cherry or grape tomatoes, chopped
1/2 cup edamame
1 cup chick peas
1/4 cup pumpkin seeds
1 cup shredded carrots
1/2 cup dried cranberries
1 recipe mango vinaigrette

Cook quinoa according to package directions. While the quinoa is cooking, prepare the rest of the ingredients. Cool the quinoa and combine all ingredients together.

Spring Green Citrus Grain Salad

This grain salad is very optimistic about spring. It is bright and fresh and is very excited to ride it's bike to fieldwork instead of huddling under the useless heat lamps on the El platform. Oh that's just me? I'm hoping that this 48 degree weather will hold out long enough for me to enjoy an afternoon run wearing just one layer of clothing. Until then, I'm enjoying my spring-inspired lunch.

Spring Green Citrus Grain Salad (serves 4)

1 cup kamut, dry
2 cups chopped kale
1 cup chopped parsley
1 cup chopped yellow squash
2 green onions, chopped
2 cups cooked or canned chick peas
3 Tbls. each of pumpkin and sunflower seeds
1 orange, cut into chunks
Juice of 1 lemon
2 Tbls. vinegar
2 Tbls. sugar
3 Tbls. olive oil

Cook the kamut according to package directions. In a small bowl, combine the last 4 ingredients to make the dressing. When the kamut has cooled, combine all ingredients in a large bowl and eat!

Burrito Bowl Grain Salad

I came across this recipe for enchilada sauce and wanted to find a way to use it in my lunch this week. It's my last week of fieldwork so I feel a need to make my lunch extra special. I made this dish a loose interpretation of the Chipotle burrito bowl and tried to make it a bit healthier. I would hesitate to call the tofu a cheese, but it does lend a savory, cheesy element to the meal.

Burrito Bowl Grain Salad (serves 4)

1 cup dry brown rice
1/2 package extra firm tofu
1/2 cup frozen corn kernels
4 leaves kale
2 green onions
1 can black beans
2 Tbls. white vinegar
1 Tbls. brown miso
2 Tbls. nutritional yeast
1 tsp. yellow mustard
1 tsp. agave nectar
1 1/2 cups enchilada sauce (I used this recipe with 1 cup water and an addition of a dash of agave nectar but use whatever you want)

Start cooking the rice according to package directions. While it is cooking, press the tofu.

If you are making your own enchilada sauce, go ahead and start making it now. If you already have it made, wait until the rice is almost done to start making the rest of the meal as you'll need some time for the rice to cool.

When the rice is almost done, combine the vinegar, miso, nutritional yeast, mustard, and agave nectar in a tupperware.

Crumble in the tofu with your hands. Cover and let it marinate while you prepare the rest of the dish.

Cover the corn kernels with water and microwave for 1 minute. Drain and rinse with cool water and set aside. Drain and rinse the black beans and set aside. Chop the green onions and the kale and set aside.

In a large bowl combine the rice, corn, kale, onions, black beans, and sauce.

Divide into 4 portions and top with the tofu mixture. I think this would be great with the addition of sliced avocado on top but it's not the most conducive to sitting in a fridge for several hours :/.

Chip Dip Grain Salad

My cousin Jessica has a chip dip she makes for nearly every family event with black beans, corn, green onions, feta (on the side for me and her brother, who doesn't like cheese) and an amazing dressing. Not only is it super tasty and addictive but it's nice to eat what everyone else is eating without feeling so "other." I modified the dip to turn it into a lunch salad...and it's kind of making me excited to go to fieldwork tomorrow.

Chip Dip Grain Salad (serves 4)

1/2 cup quinoa
1/2 cup brown rice
1 1/2 cups water
1 can black beans, rinsed and drained
3/4 cup frozen corn kernels
3 large leaves of kale, shredded
4 green onions, chopped
1/2 recipe "feta" cheese
1/4 cup olive oil, divided
1/4 cup apple cider vinegar
2 Tbls. sugar

Bring the grains and water to boil, cover and simmer for 20 minutes. Turn off the heat and let sit for 10 minutes, then add 2 Tbls. of the olive oil and fluff with a fork. Set aside to cool.

In a small bowl combine the remaining 2 Tbls. of olive oil with the vinegar and sugar for the dressing. Set aside.

In a small bowl cover the corn with a bit of water and microwave for 90 seconds. Drain and rinse with cool water. Add the corn in a large bowl with the beans, kale, onions, and "cheese," grains, and dressing and toss to combine.

Last Week of School Grain Salad

Hurrah for the last week of grad school classes! I got sad for a moment that I wouldn't be taking time on Sundays to make lunch for the week anymore and then remembered that I will also be doing that for fieldwork. This recipe is modified from one that I found online a while back, so if it looks familiar to you please let me know so I can link it. It's also really pretty :).

Last Week of School Grain Salad (serves 4)

1/2 cup bulgar (dry)
1/2 cup wheat berries (dry)
Scant 2 cups water
1 cup chopped kale
1 cup chopped arugula
1/2 cup sliced radishes
1/2 cup chopped parsley
1 can chickpeas, rinsed and drained
1/4 cup toasted pecans, chopped
2 medium shallots, chopped
Olive oil
Apple cider vinegar
Agave nectar
Sea salt
Pepper

In a large pot bring the grains and water to boil. Lower to a simmer, cover, and cook for 25-30 minutes, until the water is all absorbed. While the grains are cooking, prepare the rest of the ingredients. Cool the grains and combine all ingredients, seasoning to taste with olive oil, vinegar, agave nectar, salt, and pepper.

Lemony Couscous and Black Bean Salad

Following what seems to be a theme lately this is not the most creative grain salad. But, as is my standard criteria when making lunch for the week, it is quick and easy to prepare and very tasty. I used couscous because it cooks - and cools - so quickly. Hint hint if you want to make a grain salad but don't have a lot of time :).

Lemony Couscous and Black Bean Salad (makes 3 servings)

3/4 cup dry couscous

1 1/2 cups water

2 medium leaves of kale, chopped

1 cup cherry tomatoes, chopped

2 Tbls. chopped onion

2 Tbls. sunflower seeds

1 can black beans, rinsed and drained

1 lemon

Olive oil

Salt and pepper, to taste

In a large microwave safe bowl heat the water for 3 minutes, or until boiling. Add the couscous and cover. Let sit for 10 minutes.

While the couscous is cooking, chop the veggies and prepare the beans. Cut the lemon into quarters, remove the seeds, and set aside.

When the couscous is done, drizzle with olive oil and fluff with a fork. Add the veggies, beans, and sunflower seeds. Microwave the lemon quarters for 15 seconds (this helps them juice better) and squeeze the juice over the salad. Salt and pepper to taste, and stir to combine.

Andrea's Quinoa Salad

Aaron and I went to Michigan with some friends this weekend and had an absolutely wonderful and relaxing time. One of the things that made the trip so fun was the abundance of tasty food, most of it courtesy of our friend Andrea. She told me that even though it was one of their favorite salads she wasn't sure where the recipe came from, so for now, the credit is going to Andrea :)

Andrea's Quinoa Salad (serves 6 as a side)

1 cup quinoa
1 pint cherry or grape tomatoes, sliced
1/2 can black beans, drained and rinsed
1/4 red onion, chopped
1/4 cup fresh basil, torn
Large handful dried cranberries
Large handful slivered almonds
Olive oil and vinegar, to taste

Cook the quinoa according the package directions. Chill in the freezer while you prepare the rest of the ingredients. Combine all of the ingredients, dressing to taste. 

Andrea, this is making me hungry...

Quick Grain Salad

With my school schedule being changed this week, I realized Sunday afternoon that I didn't have to make lunch for Monday OR Tuesday, and then promptly forgot about having to make lunch for the rest of the days. So upon realizing this mid-afternoon I thought "What can I make the fastest?" And let me tell you, after getting the tofu marinated and the quinoa cooked, this salad took 14 minutes, start to finish. How's that for efficient?

Quick* Grain Salad (makes 3 lunch-sized portions)

* Requires some prep work ahead of time :)

Half a block of tofu, drained and pressed
2 Tbls. tamari
2 Tbls. agave nectar
3/4 cups quinoa
1 1/2 cups water
1 cucumber
1 zucchini
2-3 Tbls. sunflower seeds
Sesame oil
1/4 cup apple cider vinegar
1-2 Tbls. sugar
1/4 cup chopped parsley
Salt and Pepper, to taste

While the tofu is pressing, make the marinade by mixing the tamari and agave nectar in a tupperware. Cut the tofu into small cubes and add to the marinade. Cover and shake to evenly distribute. Marinate in the fridge for as long as you have time for, but at least an hour should do the trick.

Bring the quinoa and water to boil in a large pot. Reduce to a simmer and cover, simmering for 20-30 minutes, or until the water is all absorbed. Stir in a drizzle of sesame oil so the quinoa doesn't stick to itself as it cools, and cool, uncovered, stirring occasionally to fluff the quinoa.

Chop the ends off of both the zucchini and the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds of the cucumber (I have a lot of fun doing this...).

Using the grating function on your food processor, grate the zucchini and cucumber. Scoop the vegetables into a dish towel and press to remove excess water. If you don't have a food processor, just chop them up small.

The tofu should have absorbed all the marinade but if not, drain it. Add the tofu, veggies, sunflower seeds, apple cider vinegar, sugar, and salt and pepper (to taste) to the quinoa and mix thoroughly. Portion and top with chopped parsley.

Tex-Mex Grain Salad

Admittedly I was feeling lazy when it came to preparing lunch for the week. There were no creative juices flowing when it came to what to pack so I chose the easy way out and prepared a salad that requires minimal cooking. It is quite tasty though, so I can hardly complain! I made this with oat groats because I wanted to try something new, but on second thought quinoa would have been a much better choice. I'm allergic to bell peppers but from what I know of their taste I think they would be a good addition to this dish too. 

Tex-Mex Grain Salad (makes 4 lunch servings)

1 cup grains, cooked (see note about quinoa above)
1 can pinto or black beans, drained and rinsed
1 cup frozen corn
4 leaves Tuscan kale, chopped
1 pint cherry or grape tomatoes, chopped
4 green onions, chopped
1/4 cup pumpkin seeds, toasted
Healthy drizzle of sesame oil
Juice and pulp of 1 lime
Cumin, salt, and pepper to taste

Cook the grains according to the package directions. Drizzle with sesame oil and stir to keep them from sticking together as they cool.

Put the corn in a microwave-safe bowl and just cover it with water. Zap it for 90 seconds and drain, rinsing in cold water.

Combine everything in a large bowl or pot and lunch is made! 

Cook the grains in a much larger pot than you actually need and that's one less dish you have to wash ;)

Summery Bulgar and Quinoa Grain Salad

Grain salads. They’re my fave. Protein, carbs, veggies, and tastiness. I make a big batch at the beginning of the week and then take it for lunch every day. They also make a great potluck dish. You can get creative with these – use more or less of an ingredient or substitute whatever you want.

Summery Bulgar and Quinoa Grain Salad (makes 4 lunch-sized portions)

½ cup each of bulgar and quinoa, cooked (yes I am lazy and cook them in the same pot)

½ cup chopped parsley

1 cup chopped spinach

½ cup dried cherries or cranberries

¼ cup chopped walnuts, toasted

2 shallots, chopped

1 15 oz. can chickpeas

Juice of 1 lemon

A few splashes of your favorite vinegar

A healthy drizzle of olive oil

Mix it all together in a giant bowl. Eat it.