Yesterday morning I made another summer salad using mostly locally grown/produced items (all of the veggies and the olives in this are locally grown, and most of them are organic). This one was a grain salad, and I forgot to take a picture before it was eaten 🙂
Summer Grain Salad
1/2 cup organic quinoa (rinsed in cold water to remove outer coating)
1/2 cup organic amaranth
1/2 cup organic millet
1/2 teaspoon sea salt
3 cups organic vegetable broth
2 medium tomatoes, diced
1 medium (6″) zucchini, diced
1 medium red bell pepper, diced
1 cup sliced olives (use your favorite)
For the dressing:
1 teaspoon stoneground mustard
1 Tbsp. each chopped fresh flat leaf parsley and sweet basil
2 stems fresh thyme (leaves removed from stem, discard stem)
2 tbsp. organic red wine vinegar
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup organic extra virgin olive oil
In a medium saucepan, combine all of the grains, 1/2 tsp. salt, and vegetable broth. Bring to a boil, reduce heat, cover and simmer on medium low heat for 15-20 minutes or until all liquid is absorbed and grains are cooked through. Transfer to large bowl to cool completly (If you place it in large enough bowl and toss every few minutes, it will cool fairly quickly.)
Once grains are cooled, add chopped vegetables to grains.
In small bowl whisk together mustard, herbs, salt and pepper and vinegar. Slowly whisk in oil adding in a steady stream until dressing is thickened and well mixed.
Toss with grains and refrigerate for at least 2 hours to allow flavors to blend.