Best 5 Quick Five Grain Salad Recipes

## Quick Five-Grain Salad: A Delightful Medley of Grains, Vegetables, and Herbs

Welcome to the world of culinary exploration, where flavors dance on your palate and textures create a symphony of sensations. Today, we present to you a dish that embodies the essence of health and vibrancy – the Quick Five-Grain Salad. Get ready to embark on a culinary journey that is as delightful as it is nourishing.

This salad is a symphony of wholesome grains, crisp vegetables, and aromatic herbs, all tossed in a zesty dressing that awakens your taste buds. The five grains – brown rice, quinoa, millet, barley, and farro – provide a hearty base, while the colorful medley of vegetables, including bell peppers, carrots, and cucumbers, adds a delightful crunch and a pop of color. Fresh herbs, such as parsley and mint, infuse the salad with a refreshing aroma and a burst of flavor.

But the Quick Five-Grain Salad is not just a feast for the senses; it's also a powerhouse of nutrients. The grains are packed with fiber, protein, and essential vitamins and minerals, while the vegetables contribute a wealth of antioxidants and phytonutrients. This salad is a true testament to the adage, "food is thy medicine."

To further elevate your culinary experience, we have curated a collection of complementary recipes that will transform your meal into a feast. From a tangy lemon-tahini dressing to a creamy avocado-cilantro sauce, these dressings add an extra layer of flavor and richness to the salad. And if you're craving a protein boost, consider pairing the salad with grilled chicken, roasted tofu, or a side of quinoa-stuffed bell peppers.

So, gather your ingredients, sharpen your knives, and prepare to create a culinary masterpiece that will nourish your body and soul. Let's embark on this culinary adventure together and discover the delightful symphony of flavors that awaits you in the Quick Five-Grain Salad.

Here are our top 5 tried and tested recipes!

GREEK GRAIN SALAD

Greek Grain Salad image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups farro
Kosher salt and freshly ground black pepper
2 red bell peppers, cut into 1/2-inch wide strips
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh garlic (from 1 large clove)
1/2 teaspoon dried oregano
1 large English cucumber, seeded and cut into 1/2-inch dice
1 pint cherry tomatoes, sliced in half lengthwise
3/4 cup minced red onion
1/2 cup chopped fresh parsley
1/2 cup pitted kalamata olives
8 ounces feta cheese, 1/2-inch diced

Steps:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.

QUICK FIVE-GRAIN SALAD

Quick Five-Grain Salad image

Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup semi-pearl farro
1/2 cup pearl barley
1/2 cup purple (black) barley
10 ounces red pearl onions
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup apple cider
3 tablespoons balsamic vinegar
1/2 cup feta cheese, crumbled (2 ounces)
1/3 cup fresh flat-leaf parsley, leaves only
1 tablespoon finely grated lemon zest
1 small Fuji apple, cored and thinly sliced

Steps:

Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

BIG SALAD WITH GRAINS

Big Salad With Grains image

There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash
1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
1/2 avocado, thinly sliced
1 hard-boiled egg, peeled and halved
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving

Steps:

Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.

Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams

FIVE-GRAIN SALAD

Five-Grain Salad image

Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain salad is full of them! There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature's superfoods. They have a long culinary history: Amaranth and quinoa are American heritage grains that were eaten by the Aztecs and Incas, res

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield 6 cups

Number Of Ingredients 16

Ingredients

2 cups cooked Wild Rice
1 cup cooked Amaranth
1 cup cooked Quinoa
1 cup cooked Millet
1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions)
1 teaspoon grated orange zest
1 cup fresh orange segments
1 cup diced fennel (small dice)
1/2 cup diced radishes (small dice)
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons red wine vinegar
1 tablespoon chopped fresh fennel fronds
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.

Tips:

Use a variety of grains: This will give your salad a more complex flavor and texture. Some good options include brown rice, quinoa, farro, and barley.
Cook the grains according to the package directions. Be sure to rinse them well before cooking to remove any dirt or debris.
Let the grains cool completely before assembling the salad. This will help to prevent the salad from becoming soggy.
Add your favorite vegetables. Some good options include chopped cucumber, tomatoes, bell peppers, and corn. You can also add cooked vegetables, such as roasted broccoli or grilled zucchini.
Choose a flavorful dressing. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option. You can also use a store-bought dressing, but be sure to choose one that is light and flavorful.
Serve the salad immediately or store it in the refrigerator for later. Five-grain salad is a great make-ahead dish that can be enjoyed for lunch or dinner.

Conclusion:

Five-grain salad is a healthy and delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its variety of grains, vegetables, and dressing, five-grain salad is a dish that everyone can enjoy.