Summer Whole Grain Salad

Teff’s moist, poppy seed-like texture and naturally sweet flavor stands in for croutons in this delicious summer salad. The quick and easy lemony parsley dressing, tomatoes and cucumber cools you on a hot day. Serve on a bed of arugula to make this simple vegan salad sing.

Summer Whole Grain Salad

 

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Author: Leslie Cerier, The Organic Gourmet

Serves: 4 as a side salad

Ingredients

Teff Croutons

• ½ cup Maskal Teff® ivory grain
• 1½ cups water
• Pinch of sea salt

Salad

• 2 cups coarsely chopped organic red, or yellow, tomatoes
• 1½ cups organic quartered cucumbers
• ½ cup red onions, coarsely chopped or sliced in rings
• 1 cup mint leaves, coarsely chopped
• ½ cup parsley, coarsely chopped

Dressing

• ¼ cup parsley leaves
• ¼ cup fresh squeezed organic lemon juice
• ¼ cup water
• 4 cloves organic garlic, coarsely chopped
• 1 teaspoon honey
• ¼ teaspoon fresh coarsely chopped rosemary
• ¼ teaspoon sea salt
• Fresh ground black pepper to taste
• ¼ cup organic virgin olive oil

Instructions

1. Simmer teff, water and salt in a small saucepan for 15 minutes or until water is absorbed.
2. Pour cooked teff in a casserole dish to cool and set. After about an hour, you can cut the teff into cubes.
3. In a large salad bowl, add tomatoes, cucumbers, onions, mint, ½ cup parsley and the cubed teff.
4. For the dressing, add the parsley, lemon juice, water, garlic, honey, rosemary, salt and pepper in a blender and blend together. Slowly add the olive oil and continue blending. Taste and adjust the seasonings, if desired.
5. Pour dressing over salad and serve!

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